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by: Margaret Daykin
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by: Margaret Daykin
Posted:
Updated:
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CLEVELAND, Ohio — Do you know the secret to making ‘fall-off-your-fork-tender pot roast’? Of course it starts with the quality of meat you buy, but there are also some cooking techniques that help ensure a flavorful and tender roast every time.
Michael Ollier is a chef with the Certified Angus Beef Brand and he shared some tips with Fox 8’s Stefani Schaefer on making this hearty comforting dish.
Click here to learn more about the Certified Angus Beef Brand and see other delicious recipes.
Slow Cooker Classic Pot Roast
Serves 8
Ingredients
- 1 (4-pound) Certified Angus Beef ® chuck roast
- 2 tablespoons vegetable oil
- 1 large yellow onion, peeled and cut in large pieces
- 2 large carrots, peeled and cut in chunks
- 2 stalks celery, cut in chunks
- 4 sprigs thyme
- 2 bay leaves
- 8 black peppercorns
- 1 (6-ounce) can tomato paste
- 1 cup red wine
- 2 cups beef stock
- Salt and pepper to taste
Instructions
- Preheat oven to 300°F.
- Preheat Dutch oven on stovetop at medium-high heat. Season roast with freshly ground black pepper. Add oil to pan until hot.
- Add roast and sear on all sides; remove from pan. Add onion, carrots, celery, thyme, bay leaves and peppercorns to pan; allow vegetables to brown, stirring occasionally.
- Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.
- Add roast back to pan and add beef stock, or transfer roast and pan contents to a slow cooker. Cover and place plan in oven, or cook in slow cooker on low.
- Braise approximately 6 hours, until fork tender.
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