Hot Pot Roast: A Simple, Succulent Feast

Cooking a roast in a hot pot is a great way to make a delicious and tender meal. The key to a good pot roast is choosing the right cut of meat and cooking it slowly at a low temperature. This allows the tough connective tissue in the meat to break down, resulting in tender, melt-in-your-mouth beef.

A classic pot roast is usually made with a chuck roast or shoulder roast, which are inexpensive cuts of beef with lots of marbling. The meat is seared, surrounded by vegetables and herbs, and then baked slowly in the oven. This one-pot dish is perfect for feeding a crowd and filling your home with a delicious aroma.

Choosing the right cut of meat

Type of Meat

Meats like beef, pork, and lamb are commonly used for roasts. Each type has distinct characteristics and flavours, so choose one that aligns with your taste preferences. For example, beef is known for its rich, beefy flavour, while pork tends to be milder and more delicate in taste.

Marbling

Marbling refers to the fat distributed throughout the meat. Well-marbled cuts, like chuck roast or rib-eye roast, are ideal for roasts because the fat keeps the meat moist and tender during the cooking process, resulting in juicy and flavourful bites.

Connective Tissue

Cuts with a high amount of connective tissue, such as chuck roast or brisket, are excellent choices for pot roasts. When cooked slowly at low temperatures, the connective tissue breaks down into natural gelatin, which moistens the meat like marbled fat does for other cuts.

Bone-in or Boneless

You can choose between bone-in and boneless cuts for your roast. Bone-in cuts, like a standing rib roast, can add flavour to the dish as the bones help baste the meat during cooking. Boneless cuts, like a boneless chuck roast, are easier to slice and serve but may require extra care to ensure they stay moist.

Size and Weight

Consider the size and weight of the cut. For a pot roast, you'll typically need a larger, heavier cut that can feed multiple people. A good rule of thumb is to allow about 1/2 pound of meat per person, but you can adjust this depending on your guests' appetites and the number of side dishes you'll be serving.

Cooking Method

Different cuts of meat are better suited to certain cooking methods. For example, a chuck roast is ideal for slow-cooking methods like pot-roasting or braising, while a tri-tip roast is better suited for grilling or smoking. Choose a cut that aligns with your preferred cooking method.

Budget

Meat cuts can vary significantly in price. If you're working with a budget, consider choosing a less expensive cut like chuck roast or round roast, which can still deliver excellent flavour and tenderness when cooked properly.

In summary, selecting the right cut of meat for your roast involves considering factors such as type of meat, marbling, connective tissue, bone-in or boneless, size and weight, cooking method, and budget. By choosing a cut that aligns with your preferences and cooking style, you'll be well on your way to creating a delicious and successful roast.

Browning the meat and vegetables

Preparing the Meat

Take the roast out of the refrigerator and let it sit at room temperature for about 30 minutes. This will help the meat cook more evenly later on. Blot the meat with a paper towel to remove any excess moisture as this can interfere with the browning process. Trim any excess fat off the meat and cut it into smaller pieces if it is too large for your pot.

Preparing the Vegetables

Cut the onions in half, and then cut off the tops and bottoms, and peel off the outer layer. Cut the carrots into 2-inch slices. You can peel them, but leaving the skin on adds a rustic quality to the dish.

Browning the Meat

Sprinkle salt and pepper generously on all sides of the meat. Heat a large pot or Dutch oven to medium-high heat and add 2-3 tablespoons of olive oil (or a combination of butter and oil). When the oil is very hot, place the meat in the pot and sear for about 3-4 minutes on each side, including the ends and narrow sides, until a nice brown crust has formed. Remove the meat from the pot and set aside.

Browning the Vegetables

Add the onions to the same pot and cook for about a minute on each side until they are browned. Then, add the carrots and toss them around for about a minute until they are slightly browned as well. Remove the vegetables from the pot and set them aside with the meat.

Deglazing the Pan

With the burner still on high, add about a cup of red wine or beef broth to the pot and scrape the bottom with a whisk to loosen and incorporate all the flavourful brown bits.

Finishing the Dish

Place the meat back into the pot and add enough beef broth to cover it halfway. Add the onions, carrots, and some fresh herbs like rosemary and thyme. Put the lid on and roast in the oven at a low temperature (around 250- 275 degrees Fahrenheit) for 3-4 hours, depending on the size of your roast. The roast is ready when the meat is tender and easily falls apart.

Cooking in a slow cooker

Slow cookers are a great option for cooking a roast, especially if you're looking for a convenient, low-maintenance method that delivers tender, juicy meat. Here's a step-by-step guide to help you achieve delicious results:

Step 1: Choose the Right Cut of Meat

For slow cooking, it's best to select a tougher cut of meat with plenty of connective tissue, such as chuck roast, round roast, or brisket. These cuts tend to be more affordable and will become meltingly tender when cooked for an extended period at a low temperature.

Step 2: Prepare the Meat

Start by patting the roast dry and seasoning it generously with salt and pepper, or a seasoning mix of your choice. You can also rub the meat with flour, which will help thicken the gravy later on.

Step 3: Sear the Meat (Optional)

While this step is optional, searing the meat before slow cooking adds a tremendous amount of flavour. Heat some olive oil in a large skillet over medium to high heat. Place the seasoned roast in the skillet and sear it for about 2-5 minutes on each side, or until a brown crust forms. This step is crucial for developing a rich, flavourful base for your dish.

Step 4: Prepare the Vegetables and Aromatics

Pot roasts typically include a classic mix of vegetables such as potatoes, onions, carrots, and celery. For the potatoes, opt for waxier varieties like Yukon Gold or red potatoes, as they hold their shape better during the long cooking time. Leave the potatoes whole or cut them into larger chunks to prevent them from disintegrating.

Peel and cut the carrots into thick chunks, and feel free to add them peeled or unpeeled. For the onions, white or yellow varieties are best, and you can cut them into thick wedges or slices. You can also add celery stalks, cut into 1-inch pieces.

Step 5: Assemble the Dish in the Slow Cooker

Place the seared roast into your slow cooker. If desired, you can deglaze the skillet you used for searing by adding some beef broth and scraping up the browned bits, then pour this mixture over the roast.

Next, add the prepared vegetables and aromatics. It's best to pile them on top of and around the roast, ensuring they are not fully submerged in the liquid. This will allow them to cook more gently through steaming rather than simmering, retaining their shape and texture.

Step 6: Add Braising Liquid and Seasonings

For the braising liquid, a combination of beef broth and balsamic vinegar works wonderfully. The vinegar helps to tenderise the meat and adds depth of flavour. You can also add other seasonings like Worcestershire sauce, tomato paste, dried or fresh herbs (thyme, rosemary, parsley), and spices like garlic powder and onion powder.

Step 7: Set the Slow Cooker Temperature and Time

Cover your slow cooker and set it to cook on low heat. The cooking time will depend on the size of your roast, but a good rule of thumb is to cook it for about 8-10 hours or until the meat is fork-tender. If you're adding potatoes, you can add them during the last 3-4 hours of cooking.

Step 8: Thicken the Gravy (Optional)

If you prefer a thicker gravy, you can use cornstarch or flour to achieve the desired consistency. Simply mix either ingredient with a small amount of beef broth, then pour it into the slow cooker during the last hour of cooking. This will create a rich, flavourful gravy that clings beautifully to the meat and vegetables.

Step 9: Serve and Enjoy!

Once your roast is tender and cooked to your liking, remove it from the slow cooker, along with the vegetables, and transfer them to a serving platter. Tent with foil to keep warm.

If desired, you can skim the excess fat from the surface of the cooking liquid and transfer the juices to a saucepan to make a gravy. Bring it to a simmer, adjust the seasoning, and serve alongside your pot roast.

Slow cooker pot roasts are incredibly versatile, and leftovers can be used in various dishes, such as sandwiches, tacos, or pasta. Enjoy!

Making a gravy

Firstly, separate the cooking juices from the fat. You can use a gravy/fat separator to do this. If you don't have enough juices, top up with stock.

Next, make a roux. This is a mixture of equal parts fat and flour. Heat your cooking fat or butter over a medium-low heat until melted, then whisk in the flour to avoid clumps. Cook for around 1-2 minutes, stirring constantly, until the mixture darkens. Break up any lumps as you go to avoid lumpy gravy.

Now, whisk in the juices or broth and bring to a light boil. Keep whisking until the gravy thickens and reduces. Season with salt and pepper and serve warm.

If you want to make a gluten-free gravy, you can use gluten-free flour or cornstarch instead of regular flour. If you use cornstarch, you'll need to make a slurry by mixing it with water first.

Serving suggestions

There are many ways to serve a roast cooked in a hot pot. Here are some suggestions:

Starch Sides

• Mashed potatoes
• Bread rolls
• Yorkshire pudding
• Rice
• Egg noodles with parmesan
• Baked potatoes
• Twice-baked potatoes
• Mac and cheese
• Cauliflower mac and cheese

Vegetable Sides

• Roasted carrots, green beans, and asparagus
• Squash, carrots, corn, green beans, bell peppers, lima beans, and zucchini
• Mushrooms seasoned with olive oil, balsamic vinegar, white wine, and garlic
• Spinach with parsnips cooked in milk and butter
• Salad, such as a chopped salad, cucumber tomato salad, or coleslaw

Dessert

• Red velvet cake
• Dark chocolate cake with vanilla ice cream
• Homemade applesauce

Drinks

Red wine

Frequently asked questions