Description
This Old Fashioned Pot Roast Recipe Without Wine is a hearty, comforting slow-cooked meal featuring tender beef chuck roast, seasoned with a blend of spices and slow-cooked alongside baby yellow potatoes and carrots. Perfect for a family dinner, this recipe produces melt-in-your-mouth meat with rich pan juices and flavorful vegetables, all made without any alcohol.
Ingredients
Scale
Beef and Seasoning
- 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
Cooking Essentials
- 2-3 Tablespoons olive oil
- 1 large onion, sliced
- 10 cloves garlic, minced
- 1 Tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon soy sauce
- 2 cups beef broth or beef stock
- 1/4 cup cornstarch
Vegetables
- 2 pounds baby yellow potatoes
- 1 pound whole carrots, peeled & cut on a bias into 2-3 inch pieces
Instructions
- Season the Beef: In a small bowl, combine kosher salt, brown sugar, and black pepper. Rub this spice mixture evenly on all sides of each piece of the beef chuck roast, ensuring thorough coverage to build flavor.
- Sear the Roast: Heat olive oil in a large pot or skillet over medium-high heat. Sear each piece of the roast separately until all sides develop a dark brown crust. This step locks in juices and adds depth to the flavor. Transfer the seared meat to the slow cooker and reduce the heat to medium.
- Sauté Onions: Add sliced onions to the remaining oil in the pan and sauté for 2-3 minutes, stirring occasionally and scraping up any browned bits from the bottom, then transfer onions to the slow cooker cushioning the beef.
- Add Seasonings and Liquids: Into the slow cooker, add minced garlic, Italian seasoning, smoked paprika, Worcestershire sauce, and soy sauce. In a separate bowl, whisk together beef broth and cornstarch until smooth and pour over the roast and other ingredients. The liquid will cover the bottom but the top of the roast may remain exposed.
- Slow Cook the Roast: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3.5-4 hours until the beef becomes tender and nearly falling apart.
- Add Vegetables: Add baby yellow potatoes and prepared carrots to the slow cooker. Press them gently with the back of a spoon to submerge as much as possible into the broth and juices.
- Continue Slow Cooking: Replace the lid and cook for an additional 3 hours on LOW or 1.5 hours on HIGH, allowing the vegetables to soften and absorb flavors. For softer vegetables, you may extend the cooking time slightly.
- Serve: Remove the roast from the slow cooker and shred into large pieces. Arrange on a serving platter and spoon the pan juices over the meat. Use a slotted spoon to remove the potatoes and carrots, serving them alongside the roast.
Notes
- This recipe is designed for slow cooker preparation, resulting in extremely tender, flavorful meat and vegetables.
- If you prefer softer vegetables, increase the cooking time for the potatoes and carrots.
- Using beef broth with a quality cornstarch slurry thickens the sauce and adds body to the dish.
- The recipe omits wine, making it suitable for those avoiding alcohol in cooking.
- Allow the roast to rest briefly after cooking before shredding for better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 547
- Sugar: 8 g
- Sodium: 1360 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 137 mg
