This is one of the first meals I ever learned how to make. Easy peasy, and with a liiiiiittle extra work you can take things from “Thanks for dinner,” to “This is the shit!”
Searing meats is one of those things that sounds like it’s a lot easier than it actually is. For years I “seared” things into a black dust or missed the mark completely and cooked steaks lacking that flavorful, crunchy outside.
My first thought when I was told to simply “cook it at a super high heat” was to venture into turning the stove up to it’s highest setting. Heed my warning: the appropriate heat for searing is (hopefully) not the hottest your stove gets. It’s high, but not crazy high. I also seared things in oil, particularly olive oil, because that’s what I usually cooked my lower heat food with. Turns out, olive oil and many other cooking oils have a smoke point that’s too low for searing temperatures, which means your oil just burns and tastes foul.
I’m now searing things like this delicious pot roast at a relatively high heat on my stove in a dry skillet, sometimes with a bit of salt for the bottom side of the meat. I’ve found, as many others before me, that searing a pot roast before slow cooking it increases the flavor of the final product ten fold. Plus, when you deglaze the skillet in this recipe, the cooking liquid picks up all of the flavor locked into the bits that stayed on your skillet. I’ve been perfecting this recipe for a long time, don’t miss out!
- 4 - 6 lbs. chuck roast
- 2 Tbsp. salt, divided
- 1 Tbsp. pepper
- 4 - 5 potatoes
- 6 oz. baby carrots
- 1 yellow onion
- 1/4 cup dry red wine
- 1/4 cup butter
- 1 cup beef or chicken broth
- Heat a large skillet over high heat. Add 1 Tbsp. salt to the bottom of the skillet, then lay chuck roast flat in it. If it doesn't sizzle immediately, remove from skillet and bring it to a higher heat before trying again.
- Sear roast on all sides for 3 - 5 minutes per side, and add salt and pepper before flipping. Remove the roast from the pan and place it in the slow cooker.
- Turn the heat down on the skillet, then quarter the onion and cut the potatoes into large chunks. Add onion and potato chunks to the skillet and sear for about 5 - 7 minutes. Remove the onions from the skillet once blackened and place them in the slow cooker.
- Add carrots to the hot skillet and sear them with the potatoes for an additional 5 minutes, stirring occasionally. Transfer to slow cooker.
- Deglaze the hot skillet with the wine, then add the stock and butter and simmer for 10 - 15 minutes. Pour the liquid into the slow cooker on top of the vegetables and the roast.
- Cook the roast in the slow cooker on low for 8 hours or on high for 4 hours.
- Shred roast into large chunks (you can do this in another container if you want) and serve.