First Step: SEAR THE ROAST

Before slow-cooking your pot roast, it’s essential to sear the meat. This step helps develop a rich, brown crust that adds both flavor and texture to the finished dish.

1. Heat the Oil: In a large heavy-bottomed skillet (preferably cast iron), heat 2 tablespoons of vegetable oil over medium-high heat. Allow the oil to get hot but not smoking.
2. Sear the Roast: Season the beef chuck roast generously with salt and pepper on all sides. Once the oil is hot, carefully place the roast in the skillet. Let it sear undisturbed for about 4-5 minutes on each side, or until a deep, golden-brown crust forms. This step is crucial for developing flavor and creating a beautiful exterior on the roast.
3. Remove the Roast: Once the roast is well-browned, remove it from the skillet and set it aside. You’ll use the same skillet later to sauté the onions and garlic, so don’t clean it out just yet.

Second Step: SAUTÉ THE ONIONS AND GARLIC

Now that your roast is seared, it’s time to build the base of your flavorful broth. The onions and garlic will infuse the sauce with rich aromatics, creating a savory foundation for the entire dish.

1. Sauté the Onions: In the same skillet used for searing, add the chopped onion and sauté over medium heat. Stir occasionally and cook for about 5 minutes, or until the onions become soft and translucent. This process will bring out their natural sweetness.
2. Add the Garlic: Once the onions have softened, add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.
3. Deglaze the Pan: To release all the browned bits from the bottom of the pan, pour in 1 cup of red wine (if using). Stir to loosen any browned bits, then let the wine cook for about 3-4 minutes, reducing slightly. If you’re not using wine, you can skip this step and move on to adding the beef broth directly.

Third Step: COMBINE INGREDIENTS IN THE ROASTING PAN OR SLOW COOKER

At this stage, you’re ready to transfer the seared roast and sautéed aromatics into the slow cooker or Dutch oven for slow cooking. The key to a great pot roast is slow, steady cooking, so choose your method accordingly.

1. Transfer the Roast: Place the seared chuck roast in the center of your slow cooker or Dutch oven. Add the sautéed onions and garlic on top of the roast, making sure to spread them out evenly.
2. Add Broth and Wine: Pour in 1 cup of beef broth (and red wine, if not already added) around the roast. You want enough liquid to cover the bottom of the pot and help keep the roast moist while it cooks.
3. Add Tomato Paste: Stir in 2 tablespoons of tomato paste to the broth. This will deepen the flavor of the sauce and help thicken it slightly.
4. Add Herbs and Seasonings: Tuck in the thyme, bay leaves, and season with additional salt and pepper to taste. The herbs will infuse the broth, adding complexity to the flavors as the roast cooks.
5. Add Vegetables: Arrange the carrots and potatoes around the roast, making sure they’re submerged in the liquid as much as possible. These vegetables will absorb the flavors of the broth and become tender as they cook.

Fourth Step: SLOW COOK THE ROAST

Now comes the waiting game. The goal of slow cooking is to tenderize the roast while infusing it with all the delicious flavors of the broth and vegetables. You can cook the pot roast in either a Dutch oven in the oven or in a slow cooker.

1. Slow Cooker Method: Cover the slow cooker with its lid and cook on low for 6-8 hours, or until the roast is fork-tender and easily pulls apart. The longer you cook it, the more tender and flavorful it will become.
2. Oven Method: If you’re using a Dutch oven, cover it with a lid and place it in a preheated 325°F (165°C) oven. Let the roast cook for 3-4 hours, or until it’s fork-tender and falls apart easily when shredded.

Final Step: SERVE AND ENJOY

Once your pot roast has finished cooking, it’s time to serve this comforting meal.

1. Shred the Meat: Using tongs or a fork, carefully remove the roast from the pot. It should be incredibly tender and easy to shred. If you prefer, you can also slice it into thick pieces.
2. Prepare the Vegetables: Spoon the carrots and potatoes onto plates, making sure to ladle some of the flavorful broth over them. You can also serve the vegetables in a separate bowl if preferred.
3. Garnish and Serve: If you like, sprinkle some freshly chopped parsley over the roast and vegetables for a touch of color. Serve the pot roast with a side of crusty bread to soak up all the delicious sauce, and enjoy!