Classic Pot Roast Recipe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Generously season the beef on all sides with salt.

Step 2

Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.

Step 3

Remove the beef from the fridge and season with pepper on all sides.

Step 4

Add the olive oil to a large frying pan or pot over high heat until it smokes lightly.

Step 5

Place in the beef, turn the heat down to medium-high, and sear on all sides until it is golden brown all around. This will take 3 to 4 minutes per side.

Step 6

While searing, turn on crock pot to low and add in potatoes, carrots, celery, parsnips, and rutabaga .

Step 7

When seared pull out the beef and set on top of the vegetables in the crock pot.

Step 8

Add the onions and leeks to the pan, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes or until the onions are well browned.

Step 9

Stir in the garlic and cook until fragrant, which takes 30 to 45 seconds.

Step 10

Next, stir in the tomato paste and cook for 2 to 3 minutes.

Step 11

Deglaze with 1/2 cup of wine and cook until it is completely absorbed.

Step 12

Pour in the 1 1/2 cup wine, and beef stock. Stir to combine and bring to a boil.

Step 13

Add salt, pepper, and Worcestershire sauce to taste.

Step 14

Pour mixture into the crock pot. Add thyme, sage, rosemary, and bay leaves.

Step 15

Cook in the crock pot on low for 8 hours.

Step 16

Mix flour and butter to make beurre manié.

Step 17

After the vegetables and beef are fork tender pull out the beef and set aside.

Step 18

Mix in the beurre manié until it is completely dissolved. Turn the crock pot to high and continue cooking until the sauce thickens.

Step 19

Add in red wine vinegar, Worcestershire sauce, salt and pepper to taste.

Step 20

Add the beef back into the crock pot.

Step 21

Sever with bread and garnish with parsley.