Slow Cooked Pot Roast 🍖
- Prep Time: 40 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 40 minutes
- Servings: N/A
- Calories: 688.5 per serving
- Rating: ⭐️⭐️⭐️⭐️⭐️
- Review Count: 1
Description
Not your ordinary weeknight meal, this Slow Cooked Pot Roast is the epitome of Sunday comfort. Perfect for those days when your only obligation is to cozy up with the Sunday paper, especially when the weather outside is less than inviting. 🌧️📰
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Butter |
| 4 | Rump roast |
| 1 | Onion |
| 2 | Celery stalks |
| 1 | Bay leaf |
| 1 | Garlic clove |
| 20 | Peppercorns |
| 1 1/2 | Fresh thyme |
| 1 1/2 | Dried thyme |
| 2 | Fresh parsley |
| 1 | Dried parsley |
| 2-3 | Carrots |
| 2 | – |
| 1/3 | – |
| – | All-purpose flour |
Instructions
- Preheat your oven to 325 degrees.
- Melt butter in a large oven-safe pot or dutch oven over medium-high heat.
- Sear all sides of the rump roast until beautifully browned.
- Remove the roast from the pot and set aside.
- Add onions, celery, bay leaf, garlic, peppercorns, fresh thyme, dried thyme, and fresh parsley to the same pot.
- Sauté until the onions start to brown and become fragrant.
- Pour in 2 cups of beef broth or stock, scraping up those flavorful brown bits from the bottom of the pot. 🥩
- Return the roast back to the pot.
- Cover and place the pot in the preheated oven for 4 hours, remembering to baste the roast occasionally.
- When the meat is tender and practically falling apart, remove it from the pot.
- Strain the delicious stock into a medium bowl, discarding the cooked veggies but keeping that liquid gold.
- Using two forks, shred the roast into slightly larger than bite-sized chunks.
- Place the shredded meat back into the pot and pour the reserved stock over it.
- Add the remaining 1/2 teaspoon of salt and the carrots to the pot.
- Cover and cook for an additional 40 to 50 minutes until the carrots are tender and the flavors have melded beautifully.
- Just before serving, strain the stock from the pot roast once again.
- Combine it with an additional 2 cups of beef broth to make a luscious gravy (if you’re short on liquid, feel free to add some water). 💧
- Sprinkle in the all-purpose flour, stirring constantly, and bring the liquid to a boil.
- Continue stirring until the gravy thickens to your desired consistency.
- Remove from heat and get ready to plate up this masterpiece.
- Serve the pot roast and carrots over creamy mashed potatoes 🥔, generously ladling the savory gravy over everything.
- Don’t forget to season with salt and pepper to taste. 🧂🌿
Now, sit back, relax, and savor each comforting bite of this Slow Cooked Pot Roast that’s been simmering away in your oven, filling your home with the most inviting aroma. Perfect for those lazy Sundays when all you want to do is indulge in some good ol’ fashioned comfort food. Enjoy! 😋🍽️
