Old Fashioned Pot Roast Recipe Without Wine
This simple Old Fashioned Pot Roast Recipe Without Wine is made in the slow cooker and is melt-in-your-mouth tender. It is a classic comfort food that is perfect for Sunday dinner and will become a family favorite.
Servings: 8 people
Ingredients
- 3.5-4 pounds boneless beef chuck roast, cut into 2 pieces
- 1 Tablespoon Morton kosher salt*
- 2 Tablespoons brown sugar
- 1 teaspoon black pepper
- 2-3 Tablespoons olive oil
- 1 large onion, sliced
- 10 cloves garlic, minced*
- 1 Tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 2 Tablespoons Worcestershire
- 1 Tablespoon soy sauce
- 2 cups beef broth or beef stock
- 1/4 cup cornstarch
- 2 pounds baby yellow potatoes*
- 1 pound whole carrots, peeled & cut on a bias into 2-3 inch pieces
Instructions
- In a small bowl, combine the salt, brown sugar, and pepper. Rub and pat the spice mixture on all sides of each piece of the roast.3.5-4 pounds boneless beef chuck roast, cut into 2 pieces, 1 Tablespoon Morton kosher salt*, 2 Tablespoons brown sugar, 1 teaspoon black pepper
- In a large pot or skillet, heat the olive oil over medium high heat. Sear one piece of the roast at a time on all sides until dark brown. Place seared meat into the slow cooker. Reduce to medium heat.2-3 Tablespoons olive oil
- Add the onions to the remaining oil in the pot and sauté for 2-3 minutes, scraping any brown bits off the bottom of the pan. Add these to the slow cooker.1 large onion, sliced
- Add the garlic, Italian seasoning, paprika, worcestershire, and soy sauce to the slow cooker. In a liquid measuring cup or small bowl, whisk together the broth and cornstarch. Pour the mixture over the roast, onions, and spices. The top of the roast will not be covered.10 cloves garlic, minced*, 1 Tablespoon Italian seasoning, 1 teaspoon smoked paprika, 2 cups beef broth or beef stock, 2 Tablespoons Worcestershire, 1 Tablespoon soy sauce, 1/4 cup cornstarch
- Cover and cook on LOW for 6-7 hours or HIGH for 3.5-4 hours.
- Add the potatoes and carrots. Use the back of a spoon to press them into the broth so they are mostly covered in liquid.2 pounds baby yellow potatoes*, 1 pound whole carrots, peeled & cut on a bias into 2-3 inch pieces
- Cover and cook for an ADDITIONAL 3 hours on LOW or 1.5 hours on HIGH. (If you prefer softer veggies, see notes below.)
- Remove the roast and shred it into large pieces. Place on a serving platter with the pan juices. Use a slotted spoon to remove the veggies.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Garlic: I highly recommend fresh garlic, but if you do not have any, use 1 1/2 teaspoons of granulated or garlic powder.
- Sear the beef roast. This extra step adds lots of flavor so I do not recommend skipping it.
- Cook the veggies to your liking. If you follow the recipe as instructed, the veggies should be tender but still have a bit of bite to them (my preference). If you prefer them softer, reduce the initial cook time to 5-6 hours on LOW or 3-3.5 hours on HIGH. Add the veggies and cook for an additional 4 hours on LOW or 2 hours on HIGH. The total cook time should be about the same, but the sooner you put the veggies in the softer they will be. It is also an option to put everything in at the beginning and cook for 8-10 hours on LOW or 4-6 hours on HIGH.
- Serve with the pan drippings. The meat drippings or the au jus is where all of the flavor is at. Be sure to spoon this on top of the tender meat before serving. I also love to dip bread in it.
- Wine: If you would like to use wine, replace 1/2-1 cup of the broth with a dry red wine, like cabernet sauvignon, merlot, or pinto noir.
- Sweet Potatoes: Try sweet potatoes instead of yellow potatoes.
- Fresh Herbs: Replace the dried Italian seasoning is a combination of fresh chopped herbs like parsley, rosemary, oregano, or thyme. Use 3-4 Tablespoons.
- Mashed Potatoes: Use the cooked potatoes from the pot roast dinner to make mashed potatoes.
Nutrition
Calories: 547kcal | Carbohydrates: 36g | Protein: 42g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1360mg | Fiber: 5g | Sugar: 8g