Description
This Gordon Ramsay pot roast recipe uses a slow cooker to create a tender, flavorful beef dish with vegetables. It’s an easy, comforting meal perfect for family dinners.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, sliced
- 4 potatoes, cubed
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper, to taste
- Optional: 1 cup of red wine
Instructions
- Sear the chuck roast in a skillet with olive oil until browned on all sides. Season with salt and pepper.
- In the same skillet, sauté chopped onion and minced garlic until fragrant.
- Place carrots and potatoes in the bottom of the slow cooker.
- Add the seared roast on top of the vegetables.
- Mix beef broth, Worcestershire sauce, and optional red wine. Pour over the roast.
- Add rosemary and thyme on top of the roast.
- Cover and cook on low for 6-8 hours or high for 4-5 hours, until the meat flakes easily.
- Rest the roast for 10-15 minutes before slicing. Serve with vegetables and broth.
Notes
- For best results, use a well-marbled chuck roast.
- Don’t be shy with salt and pepper.
- Resting the meat after cooking makes it moister.
- You can substitute dried herbs for fresh; use one-third the amount.
- Add extra broth or wine for a saucier consistency.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 to 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6-8 servings
- Calories: Approximately 350 kcal per serving
- Fat: 15g
- Protein: 40g