Now that it’s officially Fall and the temperature outside is getting colder, I can finally make comfort food! Comfort foods like roasted chicken, goulash soup, chilli, macaroni and cheese, and my childhood favourite beef pot roast! Which is what I made this week. This dish takes me back to a time in my childhood. Cool crisp Autumn days, raking up the leaves in the lawn just to jump in a pile. Coming into our farmhouse, the immediate smell of a slow-cooked beef pot roast fills my nose and heart with comfort and joy. My mom pulls the lid off of the roaster and a ploom of warm steam rises up and my dad hears me say “Ooooooo”. Dad grabs the french bread that’s still warm straight from the bakery, he cuts big pieces because he knows I love french bread. Although my parents are gone now, recipes like this open up the time vault and warms my soul.
The prep time for this recipe takes a little longer but the end flavours are worth it. I highly recommend cutting up the carrots, celery, onions and potatoes in advance. This will save you total time. I used a large dutch oven to brown the roast. Any other large skillet will due, just make sure your roast will fit the pan.
I made the extra effort to shop for the perfect cut beef and purposely buying local produce. I went to the butcher counter at my local grocer and looked for a chuck roast that had the most marbling. The more marbling (fat veins) the more flavour you’ll get. I ended up getting their smallest roast which was 4 ½ lbs. Luckily my grocer stocks a lot of their produce from local farms. So I grabbed carrots and celery that was grown right here in Washington state. If you buy from local sources your overall carbon footprint decreases, you are less likely to be exposed to pesticides, preservatives and hormones. And since it’s local, it tastes just as fresh as it came from the ground that very day.
The red wine in the recipe is optional and can be replaced with non-sweetened grape juice. I just happen to have a Halloween themed cabernet sauvignon called The Walking Dead. So fun!
So anyway, here’s to amazing start to this Autumn! Happy cooking!
Prep time: 30 minutes Total cook time: 5 hours
4-5 lbs beef chuck roast
Salt and pepper
¼ cup all-purpose flour
3 tablespoons olive oil
3 large carrots, cut into spoon sized
3 stalks celery, cut into spoon sized
½ large onion, diced into spoon sized
4 tablespoons tomato paste
1 cup red wine or unsweetened grape juice
3 cups beef broth
3 bay leaves
1 teaspoon ground thyme
½ teaspoon ground allspice
- Use a paper towel to dab excess meat juice from the roast. This is properly prepping to browning any red meat.
- Sprinkle and rub a few pinches of salt and pepper on each side of roast.
- Heat olive oil in skillet over medium/medium-high heat. Add the roast and cook each side until golden brown. Transfer roast into slow cooker. Reduce heat to medium.
- Add cut carrots, onion, celery to slow cooker.
- Using the remaining oil in skillet, add tomato paste and stir around for a minute using a whisk. Slowly add flour and wine while still whisking. Add beef broth, bay leaves, thyme, and allspice. Sprinkle a little more salt and pepper, for desired taste. Keep whisking until slightly thickened. It may take a few moments to get the gravy to start simmering.
- Add cut potatoes on top of roast and the other veggies. Then pour gravy over ingredients. Add lid and cook on high for 1 hour, then reduce to low for an additional 5 hours. You can stir the ingredients every now and then to make sure the potatoes get cooked evenly.
- You know your roast is done with you take a fork to a the meat and it falls apart. Turn down to warm and let sit for 15 minutes. Carefully removing the roast onto a large cutting board, tear apart the meat using forks to desired sizes. Put back into slow-cooker and serve immediately! I recommend serving with a side of french bread or pub buns.