Description
This Old Fashioned Pot Roast Recipe Without Wine is a hearty, tender beef dish slow-cooked to perfection with baby potatoes, carrots, and a flavorful blend of spices. Perfect for comforting Sunday dinners, it offers melt-in-your-mouth meat with savory pan juices and classic homestyle goodness.
Ingredients
Scale
Meat and Seasoning
- 3.5-4 pounds boneless beef chuck roast, cut into 2 pieces
- 1 Tablespoon Morton kosher salt
- 2 Tablespoons brown sugar
- 1 teaspoon black pepper
- 2-3 Tablespoons olive oil
Vegetables
- 1 large onion, sliced
- 10 cloves garlic, minced
- 2 pounds baby yellow potatoes
- 1 pound whole carrots, peeled & cut on a bias into 2-3 inch pieces
Seasonings and Liquids
- 1 Tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon soy sauce
- 2 cups beef broth or beef stock
- 1/4 cup cornstarch
Instructions
- Prepare and Season Roast: In a small bowl, combine the kosher salt, brown sugar, and black pepper. Pat the spice mixture evenly on all sides of each piece of the beef chuck roast.
- Sear the Meat: Heat olive oil in a large pot or skillet over medium-high heat. Sear each piece of roast separately until a dark brown crust forms on all sides. Transfer the seared meat to a slow cooker and reduce heat to medium.
- Sauté Onions: Add sliced onions to the remaining oil in the pot and sauté for 2-3 minutes, stirring and scraping the brown bits off the bottom to add flavor. Transfer onions to the slow cooker with the roast.
- Add Spices and Liquids: Add minced garlic, Italian seasoning, smoked paprika, Worcestershire sauce, and soy sauce to the slow cooker. In a separate bowl, whisk together beef broth and cornstarch until smooth, then pour the mixture over the roast and vegetables. The roast should not be fully submerged.
- Slow Cook First Phase: Cover and cook on LOW for 6-7 hours or on HIGH for 3.5-4 hours.
- Add Vegetables: Add baby potatoes and carrots to the slow cooker. Press them gently into the broth so they are mostly covered in liquid.
- Slow Cook Second Phase: Cover and continue cooking for an additional 3 hours on LOW or 1.5 hours on HIGH. For softer vegetables, consider cooking longer as per notes.
- Serve: Remove the roast from the slow cooker and shred into large pieces using two forks. Arrange on a serving platter, spoon over pan juices, and use a slotted spoon to serve the vegetables alongside.
Notes
- This pot roast is made entirely in the slow cooker, ensuring tender, melt-in-your-mouth beef perfect for a comforting meal.
- If you prefer softer vegetables, cook them longer until desired tenderness is reached.
- Using cornstarch mixed into the broth creates a subtle thickening for a flavorful gravy.
- Feel free to swap baby yellow potatoes for red or Yukon gold potatoes if preferred.
- Cooking times may vary slightly depending on your slow cooker model.
Nutrition
- Serving Size: 1 serving
- Calories: 547 kcal
- Sugar: 8 g
- Sodium: 1360 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 137 mg
