Pot Roast Perfection: Slow-Cooked Tender Meat

Cooking a pot roast in a crock pot is a simple, tasty, and healthy way to feed the whole family. The cooking time depends on the setting of your crock pot and the size of your roast, but it can take anywhere from 4 to 10 hours. This article will cover everything you need to know about cooking a pot roast in a crock pot, including the best cuts of meat, cooking times, and serving suggestions.

Prep work and cooking times

The prep work for a crock pot roast is relatively simple and can even be done a day in advance. The first step is to pat the roast dry and rub it with seasoning and flour. You can then sear the roast in a skillet for 2-3 minutes on each side, although this step is optional.

Next, prepare the vegetables. Cut the potatoes into halves or thirds, or leave them whole if they are small. Peel and slice the carrots into halves or thirds as well. You can also add other vegetables such as onions, celery, and mushrooms. Place the vegetables in the crock pot, surrounding the meat.

Once the meat and vegetables are in the crock pot, add the gravy. You can make your own gravy by whisking together ingredients such as beef and chicken broth, soy sauce, Worcestershire sauce, onion powder, garlic powder, and cornstarch mixed with water. Alternatively, you can use a packet of dry gravy mix.

Cover the crock pot and cook the roast on high for 5-6 hours or on low for 8-10 hours. If you are using a smaller roast, you may need to adjust the cooking time accordingly. For a 2.5-pound roast, cooking for 7-9 hours on low should be sufficient.

Once the cooking time is up, remove the roast and vegetables from the crock pot and tent them with foil to keep them warm. If desired, you can thicken the gravy by bringing it to a boil and adding a cornstarch and water mixture. Reduce the heat and simmer until ready to serve.

The total prep and cooking time for a crock pot roast is approximately 8-10 hours, depending on the size of the roast and the desired level of doneness. This includes 15 minutes of prep time and 6-8 hours of cooking time.

Best cuts of meat

The best cut of meat for a pot roast is the chuck roast. This is an economical cut of beef that is marbled with fat and needs to be slow-cooked to break down the tough connective tissues, resulting in ultra-tender meat. When heated slowly, the fat in the chuck roast adds a luscious flavour that is enhanced by the low and slow crockpot method.

Other good options for pot roast include the rump roast and bottom round. Rump roasts are the second-best option, while bottom rounds are the third-best option.

When selecting a cut of meat, it is important to avoid a piece that looks too lean. Fat and marbling will help release more juices and keep the meat moist. If you choose a leaner cut, you may need to add extra broth to the crockpot to prevent the meat from drying out.

For the most tender roast, it is also recommended to roll and tie the meat with kitchen string before placing it in the crockpot. This ensures that the beef cooks evenly and doesn't end up warped.

How to make brown gravy

Making brown gravy is a simple process that can be done in a few different ways. Here is a step-by-step guide on how to make brown gravy, followed by some tips and tricks to enhance your gravy-making experience!

Ingredients:

Firstly, gather your ingredients. For a basic brown gravy, you will need:

• Beef broth or stock
• Garlic powder
• Salt
• Pepper
• Worcestershire sauce
• Cold water
• Corn starch

You can also add in onion powder for some extra flavour.

Step-by-Step Guide:

• Bring the beef broth or beef stock to a boil. A medium-high heat setting is ideal for this.
• Once the broth is boiling, add the garlic powder, salt, pepper, and Worcestershire sauce. Stir the ingredients together.
• In a separate small bowl, mix together the cold water and corn starch. Ensure that the corn starch is fully dissolved to avoid lumps in your gravy.
• Pour the corn starch mixture into the saucepan with the broth. Keep whisking the mixture over medium heat and bring it back to a boil.
• Continue to simmer the gravy on the stovetop until it reaches your desired thickness.
• Remove the gravy from the heat and season with additional salt and pepper to taste. Serve warm.

Tips and Tricks:

• If your gravy turns out too thick, simply add some more beef broth until it reaches your desired consistency.
• If your gravy is lumpy, use a strainer to remove the lumps. Then, whisk the gravy until it is smooth.
• For enhanced flavour, you can use beef drippings instead of beef broth. Simply substitute the beef drippings or pan drippings for the beef broth and follow the rest of the recipe as usual.
• If you don't have enough beef drippings, you can add broth to make up the required amount of liquid.
• A roux or a slurry can be used to thicken your gravy. A roux is a combination of fat (drippings) and flour, while a slurry uses corn starch or flour mixed with cold water. A slurry is added at the end of the process and is a good option if you don't want the butter to overpower the flavour of the gravy.
• To add depth of flavour to your brown gravy, consider including some of these secret ingredients: Worcestershire sauce, soy sauce, or kitchen bouquet browning and seasoning sauce.
• You can also add some optional ingredients to your gravy, such as sautéed onions, shallots, mushrooms, fresh herbs, a splash of dry red wine, or a pinch of Dijon mustard.
• If you have any leftover gravy, it can be stored in the refrigerator for up to four days or frozen for up to four months.

Now you're ready to make delicious, mouth-watering brown gravy to accompany your pot roast!

What to serve with pot roast

Pot roast is a hearty meal, often served with mashed potatoes to absorb all the juicy goodness from the roast. However, there are plenty of other sides that go wonderfully with this dish. Here are some ideas to get you started:

• Cheesy polenta and roasted Brussels sprouts or beets: Roasted Brussels sprouts with butter, bacon grease, salt, and pepper are always a hit with guests. For an extra crispy treat, slice them in half so they become almost like chips. Cheesy polenta is the perfect dish to soak up all the flavours of the roast.
• Classic beef pot roast: If you want to stick to tradition, a classic beef pot roast is always a winner. The beef will be tender and juicy, and when paired with mashed potatoes, it's a match made in heaven.
• Veggies: You can cook baby carrots and chopped potatoes in the braising liquid along with the roast, or roast them separately. Other veggies that go well include cabbage, onion, garlic, and celery.
• Gravy: If you haven't already, making a gravy with the drippings is a must. It will add extra flavour to your meal and can be used to drizzle over the roast and veggies.
• Mashed potatoes: While mashed potatoes are a classic side, you can also try cauliflower mashed potatoes for a lighter option. They're just as creamy and fluffy but with fewer calories.
• Fries and poutine: For something a little different, try making fries and creating a poutine with gravy and cheese curds. It's the perfect comfort food and will be a hit with guests of all ages.
• Egg noodles: Egg noodles are a great base for the pot roast, especially if you're making a stroganoff. They're also perfect for soaking up all the delicious gravy.
• Fried, breaded vegetables: Breaded yellow squash, zucchini, and onion rings coated in Parmesan and Italian breadcrumbs are a tasty and crispy treat. They can be kept warm in the oven, making them ideal for serving with pot roast.
• Rice or spaetzle: These starches are excellent options to serve with pot roast, providing a base for the juicy meat and veggies.
• Salads: A simple salad with a variety of textures and flavours, such as pecans, crunchy apples, bitter kale, and sweet squash, can help balance out the richness of the pot roast.
• Broccoli: Broccoli is a versatile vegetable that can be prepared in many ways. You can keep it simple with olive oil, Parmesan, and lemon, or try something different like a broccoli-cheese casserole.
• Green beans: Green beans are a great side dish, especially when paired with flavourful ingredients like garlic and Parmesan or bacon.
• Asparagus: Oven-roasted asparagus is a weeknight-friendly option that lets the vegetable shine. You can also dress it up by baking it in cream, Fontina, and Parmesan for a golden brown and bubbly treat.
• Rolls: Homemade dinner rolls are a great addition to pot roast, especially if you're looking for something to soak up all the juicy goodness. Try making them with yeast for an extra fluffy texture.

How to store cooked pot roast

Allowing your pot roast to cool down is an important first step in storing your cooked pot roast. This will help to prevent the growth of bacteria and keep the meat fresh for longer.

When storing in the refrigerator, it is best to divide the pot roast into smaller portions or slices. This makes it easier to store and reheat, and also helps with heat distribution when reheating. Place the portions into airtight containers or wrap them tightly in plastic wrap or aluminium foil. Make sure the containers or wrapping are sealed to prevent air and moisture from entering, which can cause spoilage. Label the containers with the date of storage and place them in a suitable spot in the refrigerator where the temperature is consistently at 40°F (4°C) or below. Consume the refrigerated pot roast within 3-4 days for optimal freshness and quality.

For longer-term storage, freezing your pot roast is a great option. Firstly, allow the pot roast to cool completely before freezing to help prevent the formation of ice crystals and freezer burn. Then, cut the pot roast into smaller portions and wrap each portion tightly in plastic wrap or aluminium foil to prevent freezer burn. Place the wrapped portions into a freezer-safe plastic bag or airtight container, ensuring you remove as much air as possible before sealing. Label the packaging with the date of freezing and place it in the freezer. For the best quality, consume the frozen pot roast within 2-3 months.

Frequently asked questions