Pot roast is a classic homemade favorite. The slow cooking process creates moist bites of savory beef, and the vegetables cooked with the meat only enhance the meal. Many pot roast recipes call for beef stock, but there are plenty of substitutes for a broth base. A favorite used by chefs worldwide combines red wine with seasonings and uses an ultra-slow cooking process to bring out the roast's natural juices.
Things You'll Need
- Paper towels
- Dutch oven
- Meat fork
- 3 or 4 lb. pot roast
- 1 tbsp. olive oil
- Italian seasoning
- 1 large onion
- 2 tbsp. minced garlic
- 1/2 cup red wine
- 5 carrots
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How to Make Pot Roast with No Beef Stock
Blot the pot roast with paper towels until it is dry and rub several pinches of salt, pepper and Italian seasoning over the meat. Pat the seasoning into the roast. Put a dutch oven over the stove top and heat 1 tbsp. of olive oil over medium-high heat until the oil starts smoking.
Insert the pot roast into the pot of hot oil to sear. Brown the pot roast for 5 minutes on each side, making sure not to move the roast and disturb the searing process. While the roast browns, slice a large onion. After the roast is seared on each side, lift it out with a meat fork and scatter the sliced onions and 2 tbsp. garlic on the bottom of the pan. Place the roast on top of the onions and garlic.
Pour 1/2 cup red wine into the pot and switch the heat to low. Cover the pan and cook for 3 hours. During this time, the meat will release a lot of juice because of the slow cooking process, creating a wonderful and delicious broth that will combine with the wine for a savory flavor.
Chop up 5 carrots and add them to the pot. Replace the cover and cook for 10 minutes or until the carrots are tender.