Rule #239: It’s not fall until there’s a pot roast on the table.
I don’t think it gets anymore “fall”ish than a good ole hunky pot roast that’s been cooking for hours and filling the house with that glorious aroma. Fall is my happy time, y’all. It’s football, leaves falling (at least in some parts of the country), and time to slow down a little and enjoy the simple things. Fall to me means family time, and what better way to enjoy family than gathered around a huge platter of delicious pot roast flavored with herby goodness (and a little red wine)!
I feel like you should always cook for the weather you want, not the weather you’ve got. For those of y’all already enjoying cooler temps, please send them down to Houston. We be hot.
Pro Tip for making this meal easier: chop your veggies and herbs the night before. That will make the searing and sautéing process go quicker. You can also cook this in the oven and skip the slow cooker!
First, liberally season both sides of a big ole beef chuck roast with Kosher salt and black pepper.
Okay, here’s where things get weird, y’all. So, my slow cooker is a multicooker. Basically, you can slow cook, sear, steam, and roast in this bad boy. I’ve had it for years, and I’m in love. I even named him Willie (for my favorite artist to listen to while I cook: Willie Nelson). I can sear my meat in the slow cooker, so I don’t have to transfer the seared meat or veggies from the stove to the slow cooker. It’s amazing. It’s kind of sexy even. When I opened this little gift for Christmas, Jon Boy was showered with praise and kisses like he’d never known before. It’s life changing. It could even bring about world peace if given a chance. I’m sure of it. Okay… now back to this red wine pot roast business.
Bring some vegetable oil to a shimmer over medium-high heat. Sear the roast on both sides until browned (about 3 minutes). If you’re doing this on the stove, just do whatchya normally do.
There’s flavor in the brown, y’all. Don’t be afraid of it.
Once the meat is seared, transfer it to a plate to let it rest.
In the same pot (or slow cooker), throw in your chopped onion and celery. Sauté until soft (about 8 minutes). Make a little hole in the center.
And add in some tomato paste. You always want to cook your tomato paste a bit because it gets out some of the sweetness and leaves the flavor. RIP to my favorite daytime show, The Chew, where they always called tomato paste “Italian Toothpaste.” I’ll never call it anything else now.
Give it a stir.
Then add in your garlic and sauté an additional minute.
Pour in the glorious red wine.
We’ve been digging this little Cabernet for a few months now. It was highly rated at the Houston Rodeo this year, and lemme tell ya… I can see why! Also, I’ve said this before on the blog, but ALWAYS cook with a wine you would drink. DO. NOT. BE. CHEAP. Your dinner will taste like it.
Now add in some beef stock and sweet orange marmalade. Give it all a biggo stir.
Put the seared roast back into the slow cooker along with any juices that have run off. Cook the roast on high for 5 hours (or low for 8). After 5 hours, add in some potatoes, rosemary, and thyme. 30 minutes later, add in some carrots (I like to just use baby carrots).
Serve it all up on a biggo platter family style and garnish with more rosemary and thyme.
And don’t let your dog have any. Poor girl. She had to smell it all day and only got a few hunks of beef. She would have clearly devoured the whole platter if I’d turned my back for 2 seconds.
Adapted via the completely amazing Pioneer Woman.
Slow Cooker Red Wine Pot Roast
2 tbs. olive oil
Freshly ground black pepper
5 lb. beef chuck roast, trimmed
3 stalks celery, diced
2 small yellow onions, diced
2 tbs. tomato paste
3 cloves garlic, minced or pressed
2 cups dry red wine
2 cups beef stock
¼ cup sweet orange marmalade
5 large red potatoes, skin on, quartered
3 sprigs fresh rosemary
5 sprigs fresh thyme
4 carrots, cut on the diagonal into 1-inch chunks
In a large Dutch oven or skillet, bring the oil to a shimmer over medium-high heat. Liberally season both sides of the roast with Kosher salt and black pepper. Sear the roast on both sides until browned (about 3 minutes per side). Remove the roast to a plate.
In the same skillet, sauté the celery and onions until softened (about 8 minutes). Make a hole in the middle of the vegetables and add in the tomato paste. Stir and allow the tomato paste to cook for about 2 minutes. Add in the garlic; cook an additional minute.
Spoon the vegetable and tomato paste mixture into a slow cooker set on high. Add in the red wine, stock, and marmalade. Stir to combine. Add in the reserved roast (including any juices that have run off). Cook on high for 5 hours (or low for 8).
After 5 hours, add in the potatoes, rosemary, and thyme. Make sure to stuff them around the roast so they’re covered in liquid. 30 minutes later, add in the carrots. Cook until potatoes and carrots are fork tender.
Option: Sear the meat and sauté the veggies in a large Dutch oven (or large oven proof dish). Transfer to the oven and roast at 275 for about 4 hours, then add in the potatoes, carrots, and herbs at the end.