Easy Pot Roast… Oooooohhhh, the Possibilities
This recipe has two great characteristics everyone loves. 1) It’s super easy. 2) If you follow these simple instructions, you can’t mess it up. Now, I like to keep recipes like this as simple and natural as possible. I like the organic taste of good veggies, and this is another one of those recipes where you can use whatever you have on hand.You can add to or take away from the veggies that I’ve used. I didn’t use potatoes this time, but you can just toss them in with the rest of the veggies. You can cut them large or small, as long as they’re all about the same size.
Often you’ll see herbs added to pot roast, like Bay Leaves, Thyme and Rosemary. None of that here. I want the pure flavor of beef and veggies, with a few additions to enhance that flavor. Here’s what I did.
- 1 lb Beef Roast (or Beef Brisket)
- 2 Carrots, peeled and med dice
- 2 stalks Celery, rinsed and med dice
- 1/2 Onion (white or yellow), small dice
- 1 C Mushrooms, sliced
- 3 Garlic Cloves, smashed and peeled
- 3 C Beef Broth
- 1 C Red Wine (Not necessary, but it adds a ton of flavor)
- Salt and Pepper
- 2 TBSP Olive Oil
- Preheat oven to 350˚ F. (You can slow cook this also. Check down below for the easy way to make it happen.)
- Heat oil in a pan. Meanwhile, season the beef by sprinkling with salt and pepper on both sides. If there’s another seasoning you love on your beef, use it. (Creole seasoning, steak seasonings, meat tenderizer, etc all work well here.) When pan is hot, brown beef on all sides.
- While browning, prepare roasting pan or dutch oven with lid. Pour beef broth into roasting pan and add veggies except onions. Remove browned beef and place in broth and veggies.
- Deglaze the pan of beef remnants with red wine. Remember to remove the pan from the heat before pouring in wine. Add the onions and scrape up all the bits on the bottom of the pan. Cook the onions for about 2 minutes or until the onions begin to soften. Once the onions have softened, pour the entire pan over the beef.(To add extra flavor, you can cook all the veggies with the onions for about 7-10 minutes, or until they start to brown.)
- Cook 2 hours. Flip the beef and cook for another hour or until super tender. You don’t have to flip it, but I do.
Make this a Slow Cooker Meal:
Chop beef into uniform 1″ chunks. Season and brown on all sides. Dump into slow cooker. Pour wine into pan to deglaze, then add all veggies into pan and cook for about 7-10 minutes until they start to brown. Add to slow cooker, then pour in beef broth. Cook on high for about 2-2 1/2 hours until tender.
What can I do with it afterward? This meal has tons of possibilities once it’s cooked, both for the meat and the veggies. Try these variations.
- Keep it Simple. Serve the beef sliced over mashed potatoes. Serve the veggies on the side. Pour a ladle of the leftover liquid on top. Mmmmmm.
- Shred the beef in the pan or dutch oven, and mix with the veggies. Serve over brown, long grain, wild, or white rice, mashed potatoes, or egg noodles.
- Remove beef and put on a cutting board. Shred or slice and place on your favorite toasted roll, I like onion rolls from the grocery bakery. Soft, fresh, and perfect when warm and toasty. But what about the veggies? Dump the rest of the pot, liquid and all, in the food pro or blender and process until you get a nice pureed texture.
Now, pour into a sauce pan and heat. Add a few TBSP cream or milk and 1 TBSP butter and whisk until you get a smooth glossy sauce. Ladle over your meat on the bread and top with Slices of red onion or chopped green onions.
- Shred it and add your favorite BBQ sauce for a shredded BBQ sandwich. Add some of your favorite sides to your sandwich and make it a meal!