- Prep time
- 20 minutes PT20M
- Cook time
- 8 hours PT8H
- 12 servings
Come home to a scrumptious pot roast for dinner. This recipe makes a tender, moist and flavorful meal that tastes like you cooked all day. It's easy to make and practically foolproof.
- 4.5 lbs. bottom round roast
- 2 tsp. kosher salt
- 2 tsp. black pepper
- 2 tbsp. olive oil
- 1 bay leaf
- 3 cups beef broth
- 1.5 lbs. Yukon Gold potatoes
- 8 oz. button mushrooms
- 3 celery stalks
- 1 yellow onion
- 12 oz. baby carrots
1. Season roast with salt and pepper.
2. Heat large skillet and add olive oil.
3. Sear roast on all sides until golden brown.
4. Place seared roast into slow cooker with bay leaf and beef broth.
5. Set slow cooker to high and cook for 3 hours.
6. While roast is cooking, cut potatoes and mushrooms in half and set aside.
7. Cut celery stalks and onion into 3-inch pieces and set aside.
8. After the roast has cooked for 3 hours, add vegetables and set slow cooker to low.
9. Cook an additional 5 hours, remove bay leaf and serve.
Techniques used in this recipe:
- sear: to brown the surface of food in fat over high heat before finishing by another method (for example, braising) in order to add flavor.
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.
How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.
This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.
Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.
Malbec primarily comes from Argentina, where it is the source of most of the best red wines. It is a soft, juicy, low-acid grape. Also known in Cahors, France, as Cot and Auxerrois.
A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.
A Bordeaux grape traditionally blended with Merlot and Cabernet Sauvignon for spice, depth and color.
Primarily cultivated in California, this varietal is distinct from true Syrah and is traditionally a blending grape. Left to itself, it often shows somewhat peppery flavors, and many consumers have come to love it.
Trebbiano - or Ugni Blanc in France - produces a more neutral wine than any other grape. In Italy, it is part of the blend that creates Soave, as well as other wines.