Pot Roast is a classic dish of cooking beef and potatoes in a red wine sauce. There are many ways of making a pot roast but I believe the most savory and rewarding way is by slow cooking it across many hours. Slow cooking not only perfectly blends the flavors but the meat becomes so tender that it falls apart to the touch and melts in your mouth.
- Cubed Beef
- Beef Broth
- Olive Oil
- Black Pepper
- Celery Seed
- Dill Weed
- Garlic Salt
- Red Wine or Red Wine Vinegar
I don’t use any measurements for my recipes, because when I cook, I only measure by relative flavor. I will however, give you relative ratios. That way you have a general idea. But the exact amount is all based on personal preference. The ingredients are in order of amount needed.
- In a giant pot, start by sautéing minced garlic, chopped onions, black pepper, and paprika in olive oil until a light golden brown. This will allow the onions to cook off the acid and blend all the flavors together.
- Add in your cubed beef and lightly sear the outside of the meat. Now remember you’re not trying to cook it, you’re just giving the outside a nice flavor and sealing in the juices.
- Pour in about 2-4 cups of beef broth and about 2-4 cups of water. However much beef broth you add, add as much water to match it. Bring it up to a boil.
- Once the liquid and contents are at a full boil, add 1-2 potatoes cut into 1/4ths. Also add in one onion cut finely. These will fully dissolve by the time you’re finished cooking. The purpose of this is to add flavor to the broth and give it a thicker consistency.
- Lower the heat to a light simmer. Add about a cup of either red wine or red wine vinegar. For this recipe, I used red wine vinegar. They are essentially the same, just one is sweeter and the other is more tart. For an interesting flavor, mix them together.
- Now it’s time to add your seasonings. Add oregano, black pepper, celery seed, dill weed, more minced garlic, and a tiny bit of garlic salt for taste.
- Cover the pot and let this all simmer for at least three hours while giving it a good stir every 10-15 minutes. If the heat is at the right temp, it shouldn’t burn. About an hour and a half before you’re ready to serve, add in potatoes cut in half and more onion coarsly cut.
- I like my celery and carrots cooked but still crunchy on the inside. If you like that too, add those in about 20-30 minutes before serving.
- It’s been a long process but slowed cooked food always comes out better. If cooked long enough, the meat should easily fall apart and just melt in your mouth. All the favors should have blended together and be absolutely delicious.
I hope you enjoyed this classic pot roast recipe. If you have anything to add to it or have your own unique spin on it, I’d love to hear it in the comment below! Check out all of my Healthy Recipes for something new!