Gordon Ramsay Pot Roast Slow (Print-Friendly Format)
Chuck roast with hearty vegetables, slow-cooked for rich flavors and melt-in-your-mouth tenderness.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1.8 kg chuck roast
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
30 ml olive oil
05 -
1 packet (approx. 30 g) dry onion soup mix
06 -
240 ml water
07 -
3 carrots, chopped into large pieces
08 -
3 potatoes, peeled and cubed into large chunks
09 -
1 onion, chopped
10 -
1 stalk celery, chopped
# How to Make It:
01 -
Generously season the chuck roast on all sides with salt and freshly ground black pepper.
02 -
Heat olive oil in a large skillet over high heat. Sear the roast for 4 minutes per side until a deep golden brown crust forms.
03 -
Place the seared roast into the bottom of the slow cooker.
04 -
Sprinkle the dry onion soup mix evenly over the beef. Pour water around the sides of the roast, avoiding the top.
05 -
Layer the chopped carrots, potatoes, onion, and celery evenly over the meat.
06 -
Cover with the slow cooker lid and cook on LOW for 8 to 10 hours, until the beef is fork-tender and easily falls apart.
07 -
Allow the cooked roast to rest for about 10 minutes. Shred or slice the beef and spoon some of the cooking juices over the top before serving.
# Extra Tips:
01 -
Always sear the beef to maximize flavour before slow cooking.
02 -
Use only 240 ml water; the slow cooker will develop additional liquid during cooking.
03 -
Cut vegetables into larger pieces to ensure they retain structure over long cooking.
04 -
Letting the beef rest after cooking ensures the juices redistribute for optimal tenderness.