We had just returned from back to back trips. Although the family visits were fun, the need for a good home-cooked meal was seriously on our minds. Standing at the butcher’s counter I happened to spot a gorgeous chuck roast. That chuck roast made it into our basket, along with a great bottle of wine, and then home to find it cooking in our crockpot.
When I think of a Pot Roast, many memories rush into my mind of my childhood, family dinners, and old-fashioned comfort food. The aroma alone will make my stomach growl with hunger. The fact that this basic Crockpot Pot Roast is especially simple to prepare makes it even better.
Crockpot Pot Roast
- 3 to 4 lb. chuck or rump roast
- 4 to 5 teaspoons of Kosher salt & pepper (or to taste)
- 1 or 2 tablespoons olive oil
- ¼ cup good quality red wine
Prepare the roast by rubbing it with salt and pepper on all sides. Add olive oil to a 12-inch skillet and heat until a sprinkle of hot water skitters across the surface. Place the prepared roast in the hot pan and sear on all sides. Place the seared roast in a 6 quart Crockpot. Add the red wine. Cover and cook on high for 3.5 – 5 hours (or on low for 10-12 hours). Check for doneness with a meat fork. You know it’s done when a meat fork goes easily into the thickest part of the roast or when an instant read thermometer reads around 145° to 150° F. Remove the cooked roast from the crockpot, place on a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes. Once rested, carve and serve with any side dishes of your choice.
“Aromas of rich, ripe cherries, blackberries with hints of toast, and vanilla coalesce into a single sensation of olfactory bliss. The mouth is filled with an array of flavors, including cherry, plum, crabapple, sweet raspberries and strawberries with lingering hints of cocoa, and cinnamon while supple tannins leave a pleasing finish. Each juicy sip is more comforting than the last always leaving the palate to want more.”
Notes: Don’t be tempted to add more liquid. It will create plenty on its own. This is a basic recipe. There are many variations of this recipe below. You can use different liquids such as water or beef broth in place of the wine. Be careful not to overcook the pot roast. If you do, it will become tough, stringy and dry – not a very good thing.
Variations: Using the same cooking method above.
- With Vegetables: Add other favorite seasonings of choice, 1 to 2 onions, peeled & quartered, 2 to 3 small potatoes, cleaned & cut into 1 to 2 inch pieces, 1 to 2 carrots & celery, peeled & cut into 1 to 2 inch pieces. Place vegetables in bottom of the Crockpot. In place of the wine add ¼ cup beef broth.
- German: Add 4 to 6 medium dill pickles cut in half, 1 tsp. dill. In place of the wine add ¼ cup beer.
- Italian: In place of the wine, add 1 – 8 oz can tomato sauce plus 1 tsp oregano & basil.
- French: Add 1 cup sliced mushrooms (a variety is nice), 1 lb. pearl onions, and ¼ cup red wine.
While my Crockpot Pot Roast was cooking away, we went about our chores for the day. As the crockpot did its work, the aroma started to entice us to take a peek. As hard as it was, we resisted. It would be our reward when we had finished our chores. Along with a bottle of Peirano Estate Vineyards Six Clones Merlot, we served our Crockpot Pot Roast with roasted fingerling potatoes with butter and parsley and buttered peas. It was the perfect meal for the end of a very busy day.
Time to eat…
P.S. Take a moment to check some of the tools I used for this “Crockpot Pot Roast” below. 🙂