Flavorful and hearty 'fork-tender' pot roast recipe will melt in your mouth
Pot roast should be at the top of your list of savory, filling foods. This recipe boasts tender pieces of meat that you won't be able to get enough of.
Delicious pot roast pairs perfectly with a side of creamy mashed potatoes. It’s a nice warm meal to eat on a cool evening, or a solid go-to in hotter weather.
The meal, which originated in New England, often calls for slow cooking to ensure a mouthwatering taste and tenderness. This pot roast recipe shared by Eating Well is an excellent choice for when you’re craving something heavier.
'Fork-tender' pot roast recipe
Ingredients
- 1 2½ to 3-pound boneless beef chuck pot roast
- 1 tablespoon olive oil
- 1 cup coarsely chopped carrot (2 medium)
- 2 stalks celery, cut into 1-inch pieces
- 1 cup coarsely chopped onion (1 large)
- 1 clove garlic, minced
- 1 bay leaf
- ¾ cup lower-sodium beef broth
- ¼ cup dry red wine
- 2 tablespoons quick-cooking tapioca, crushed
- 1 tablespoon dried Italian seasoning, crushed
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- ¾ teaspoon ground black pepper
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- ⅛ teaspoon salt
- 4 cups mashed potatoes (optional)
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Directions
Step 1
In a large skillet over medium-high heat, brown the meat on all sides in hot oil. Take it out of the heat and set it aside.
Step 2
In a 3 1/2- or 4-quart slow cooker, bring together carrot, celery, onion, garlic and bay leaf. Top all this with meat.
In a medium bowl, prepare a mixture that will be poured over the meat in the cooker. Mix broth, wine, tapioca, Italian seasoning, tomato paste, garlic powder, pepper, dry mustard, paprika and salt. Proceed to drizzle the mixture over the meat.
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Step 3
Cover everything and cook it on a low-heat setting for 10 to 12 hours. If you’re looking for it to get done quicker, you can cook it on a high-heat setting for 5 to 6 hours.
Step 4
Transfer meat to a serving platter to prepare it for serving. Remove the vegetables with a slotted spoon. Take off and trash the bay leaf.
Skim fat from the sauce that’s left over and pour the sauce over the meat and vegetables. Serve with mashed potatoes for a filling meal.
