Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 21 2026
Crock Pot - Pot Roast
Image From foodnetwork.com
1 (3 to 3.5 pound) beef chuck roast, excess fat trimmed
4 teaspoons kosher salt (or 1 tablespoon fine sea salt)
1 teaspoon freshly cracked black pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, cut into wedges
8 garlic cloves, roughly chopped
2 tablespoons tomato paste
2 cups beef stock (plus more as needed)
1 cup red wine
3 sprigs fresh thyme
2 fresh bay leaves
2 teaspoons Worcestershire sauce
3 large carrots (about 9–10 oz), peeled and cut into 2-inch pieces
1 pound baby potatoes, halved
chopped fresh parsley, for serving
Preheat oven to 350°F with a rack in the lower third.
Season and sear the roast: Pat the beef dry with paper towels. Season generously all over with salt and pepper. Heat olive oil in a large Dutch oven over medium-high. Once shimmering, sear the roast until deeply browned on all sides, about 10 minutes total. Transfer to a plate.
Build the base: Add the onion wedges to the pot and sauté until lightly golden, 4–5 minutes. Stir in garlic and cook 1 minute more. If the bottom browns too quickly, splash in ¼ cup beef stock to deglaze.
Flavor foundation: Stir in tomato paste and cook for 1–2 minutes until caramelized. Deglaze with red wine, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
Add braising liquid: Stir in beef stock, Worcestershire, thyme, and bay leaves. Return the beef (plus any juices) to the pot, nestling it into the liquid. Bring just to a simmer, then cover.
Oven braise: Transfer the pot to the oven and cook for 90 minutes.
Add vegetables: Carefully remove from oven. Add carrots and potatoes around the roast, pushing them gently into the liquid. Cover again and return to oven for 60–75 minutes, until beef is fork-tender and vegetables are cooked through.
Finish and serve: Discard thyme stems and bay leaves. Transfer roast to a board and shred or slice against the grain. Taste the braising liquid and adjust seasoning as needed.
Serve: Arrange meat, carrots, and potatoes on a platter. Spoon braising juices over top, and sprinkle with fresh parsley before serving.
Optional gravy: After removing the roast and vegetables, pour the cooking liquid through a fine-mesh strainer into a saucepan (discard onions, bay leaves, and thyme stems). Skim off any excess fat. Bring to a simmer over medium heat. In a small bowl, whisk together 2 tablespoons cornstarch + 3 tablespoons cold water until smooth, then slowly whisk into the simmering liquid. Cook, whisking constantly, until thickened, about 2–3 minutes. Taste and adjust seasoning with salt and pepper. Serve over the beef and vegetables.