Beef Pot Roast Pot Oven Or Slow Cooker Recipe

How to Make Beef Pot Roast Pot Oven Or Slow Cooker

1. Trim excess fat from the 3-4 lb beef chuck roast.
2. Heat 2 tablespoons of vegetable oil in a 4- to 6-quart Dutch oven or oven-safe pot over medium-high heat. Brown the roast on all sides, about 2-3 minutes per side.
3. Remove the roast and drain excess fat from the pot.
4. In a bowl, whisk together 3/4 cup water, 2 tablespoons Worcestershire sauce, 1 beef bouillon cube (or 1 tbsp beef base), 1 teaspoon dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
5. Pour the liquid mixture into the Dutch oven.
6. Return the roast to the pot. Bring to a boil.
7. **Stovetop:** Reduce heat to low, cover, and simmer for 1 hour.
8. **Oven:** (After step 6) Cover and bake at 325°F (160°C) for 1 hour.
9. **Slow Cooker:** (See Slow Cooker Instructions below)
10. Peel and chop 1 lb new potatoes and 1 lb sweet potatoes. Peel and chop 1 lb carrots, 1 large onion, and 2 celery stalks.
11. Add the prepared potatoes, carrots, onions, and celery to the pot.
12. **Stovetop & Oven:** Bring back to a simmer, reduce heat to low, cover, and cook until the vegetables and meat are tender, about 45-60 minutes. Add a little water if needed to prevent sticking.
13. **Slow Cooker:** (See Slow Cooker Instructions below)
14. Transfer the meat and vegetables to a platter and keep warm.
15. Skim off excess fat from the cooking juices in the pot.
16. Add enough water to the juices to measure 1 1/2 cups.
17. Return the juices to the pot (Dutch oven).
18. In a small bowl, whisk together 1/2 cup water and 1/2 cup flour to form a slurry.
19. Whisk the slurry into the pan juices.
20. Cook over medium heat, stirring constantly, until the gravy thickens, about 1-2 minutes. Season to taste.
21. Serve the gravy over the pot roast and vegetables.
22. **Slow Cooker Instructions:**
23. Trim excess fat from the beef roast.
24. Slice the prepared vegetables and place them in a 4- to 5-quart slow cooker.
25. Place the roast on top of the vegetables.
26. Pour the liquid mixture (from step 4) over the roast and vegetables.
27. Cover and cook on low for 10-12 hours or on high for 5-6 hours, or until the meat is fork-tender.