Country-Style Pot Roast with Gravy
By America's Test KitchenPublished on October 28, 2011
Yield
Serves 6
Ingredients
Before You Begin
Boneless chuck roast is essential in this recipe--other cuts will cook up dry and tough. In most markets, you will have to order a large 5 1/2- to 6-pound chuck roast. Alternatively, use two 3-pound roasts (which are common in most markets). If making Beef Barley Soup with Mushrooms (see related recipe), reserve 6 cups of gravy and 3 cups of meat.
Instructions
- Season roast liberally with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, 8 to 10 minutes. Transfer browned roast to slow-cooker insert.
- Reduce heat to medium. Add remaining 2 teaspoons oil to empty skillet, along with onions, celery, carrots, and garlic. Cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to slow-cooker insert.
- Increase heat to high. Add red wine to empty skillet, scraping up any browned bits with wooden spoon, and simmer for 5 minutes. Add tomatoes and broth and bring to boil. Add pepper flakes, bay leaves, and thyme and transfer to slow-cooker insert.
- Set slow cooker to high, cover, and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Transfer roast to carving board; loosely tent with foil to keep warm. Discard bay leaves. Allow liquid in pot to settle, about 5 minutes, then use wide spoon to skim fat off surface (see related testing). Puree liquid and solids in batches in blender or food processor. (Alternatively, use immersion blender and process until smooth.) Stir in parsley and season to taste with salt and pepper.
- Remove strings from roast and cut into 1/2-inch-thick slices. Transfer meat to warmed serving platter. Pour about 1 cup gravy over meat. Serve, passing more gravy separately.
Yield
Serves 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Buying the right cut of meat can make all the difference in pot roast recipes. We found chuck roast to be the best bet for our Country-Style Pot Roast with Gravy recipe—all other roasts we tried dried up and turned tough. Browning the meat and vegetables in a skillet on the stovetop before adding them to the slow cooker brings about the best flavor and color for the gravy. This step is often skipped in most slow cooker pot roast recipes, but we thought it was well worth it. A combination of red wine and chicken broth—not the water a lot of pot roast recipes use—lend deep body and a rich savor to the gravy. Pureeing the vegetables into the cooking liquid created the gravy. We also found a way to cut some of the fat: Just make our Country-Style Pot Roast with Gravy recipe a day ahead and refrigerate it. The fat will rise to the top of the gravy and can be easily scooped away with a spoon.
Before You Begin
Boneless chuck roast is essential in this recipe--other cuts will cook up dry and tough. In most markets, you will have to order a large 5 1/2- to 6-pound chuck roast. Alternatively, use two 3-pound roasts (which are common in most markets). If making Beef Barley Soup with Mushrooms (see related recipe), reserve 6 cups of gravy and 3 cups of meat.
Instructions
- Season roast liberally with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, 8 to 10 minutes. Transfer browned roast to slow-cooker insert.
- Reduce heat to medium. Add remaining 2 teaspoons oil to empty skillet, along with onions, celery, carrots, and garlic. Cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to slow-cooker insert.
- Increase heat to high. Add red wine to empty skillet, scraping up any browned bits with wooden spoon, and simmer for 5 minutes. Add tomatoes and broth and bring to boil. Add pepper flakes, bay leaves, and thyme and transfer to slow-cooker insert.
- Set slow cooker to high, cover, and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Transfer roast to carving board; loosely tent with foil to keep warm. Discard bay leaves. Allow liquid in pot to settle, about 5 minutes, then use wide spoon to skim fat off surface (see related testing). Puree liquid and solids in batches in blender or food processor. (Alternatively, use immersion blender and process until smooth.) Stir in parsley and season to taste with salt and pepper.
- Remove strings from roast and cut into 1/2-inch-thick slices. Transfer meat to warmed serving platter. Pour about 1 cup gravy over meat. Serve, passing more gravy separately.
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