Beef Pot Roast Recipe 

Dust off those crock pots because Chef Sacco has been heating up in the kitchen! Bringing you delicious recipe after recipe, this Beef Pot Roast is no different. Don't be afraid to try something new and serve this roast over cauliflower rice! It's all below, hope you're hungry!

Chef Tip*

Sautéing and browning the meat is key to locking in flavors.  Feel free to eliminate or add any vegetables.  Peas are an easy addition at the last minute.  Salt the meat generously.  

 

Equipment Needed

1 large sauté pan big enough to sear the pot roast
1 crockpot

Ingredients

1-4lb boneless beef chuck roast
1 medium yellow onion, large dice

1 lb baby bellas, brown or cremini mushrooms
6 carrots, large dice

8 oz. frozen or fresh peas
2-32oz beef broth (you're not going to need all of it)
1 cup Marsala wine
1 sprig of Rosemary (not the whole bunch)

6 oz. can tomato paste
Olive oil
Salt and pepper


 

Prep

Pat the chuck roast dry with a paper towel

Salt and pepper the chuck roast liberally

 

 

1. Coat the sauté pan with olive oil on medium-high heat.

 

2. Add the chuck roast to the pan (be sure the pan is hot and the roast is sizzling in the pan so it can brown and lock in the juices). 

 

3. Don't move the roast around too much, let it brown on one side and then flip on another side to brown. Do this until every side of the meat is browned).

 

4. Once meat is browned on all sides remove and place in crock pot. Set crockpot to high.

 

5. Add onions, half the carrots and rosemary to sauté pan and brown.

 

6. Once browned, add Marsala wine to sauté pan and deglaze the pan (scrape all the fond from the bottom of the pan).

 7. Add tomato paste, stir well. Add smoked paprika and beef broth. Be sure to scrap the bottom of the pan.

 

8. Add to crockpot. Cook for 3-4 hours or until pot roast is tender.

 

9. Once tender, using a slotted spoon, remove all the carrots, onions and rosemary.

 

10. Add remaining carrots, mushrooms, and peas to crockpot. Cook for an additional 30 minutes or until carrots are tender.

 

11. Serve over riced cauliflower (recipe here).

Enjoy!

 

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