1 tbsp Cooking oil
2- 3 pounds Beef shoulder or Boneless chuck
5 large Carrots
6 large Potatoes
1 head Garlic
2 tbsp Worcestershire sauce
1/2 cup Red wine vinegar
2 large Onion
2 cups Beef Broth
1 tsp Dried thyme
1 tsp Garlic Powder
3 springs Fresh Rosemary
Salt and pepper (to taste)
2 bay leaves
1 tbsp Corn Starch
1/2 cup Stock Pot Beef Broth
This is one of the easiest and most delicious recipes for a Prairie Pot Roast.
My partner has been requesting this recipe for sometime now. And it’s not that I don’t like roast, it’s just I may be all roasted out.
I basically grew up eating this all day everyday or so it seemed. However, just because I am not crazy over pot roast anymore. Doesn’t mean I can’t cook a good one.
After all, I learned a thing or two over the years watching my family prepare this meal over and over again.
Sorry it has taken this long hun! But here it is my family’s favorite way to cook a Roast. And yes i’m certain your going to love it!
Today, I tend to lean more towards recipes that are new or of another culture. I guess, you can say my tastes have changed over the years. So if you are a roast lover like the rest of them, then this recipe is definitely a keeper because it’s super tasty, tender and easy to prepare.
Some people like to cook there roasts in red wine, I much prefer the acidity of red wine vinegar plus it’s cheaper. Then adding in some worcestershire sauce and the right spices will have this roast kicked up a notch.
My partner who is a huge pot roast fan, gives this recipe his “A”+ rating of approval. And after tasting this early last week has been begging me to make it again soon. I hope you let me know what you think in the comments below, Bon appetit.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
- Prepare on your stovetop or in your instapot!
- 1 tbsp Cooking oil
- 2- 3 pounds Beef shoulder or Boneless chuck
- 5 large Carrots
- 6 large Potatoes
- 1 head Garlic
- 2 tbsp Worcestershire sauce
- 1/2 cup Red wine vinegar
- 2 large Onion
- 2 cups Beef Broth
- 1 tsp Dried thyme
- 1 tsp Garlic Powder
- 3 sprigs Fresh Rosemary
- Salt and pepper, to taste
- 2 bay leaves
- 1 tbsp Corn Starch
- 1/2 cup Stock Pot Beef Broth
- Start by washing your meat off then pat dry and placing aside.
- Wash and chop up your potatoes, leaving the skin on and chop into bite size pieces.
- Peel your carrots chop, and set aside.
- In either your dutch oven or slow cooker, add 1 tbsp of oil and brown your roast on all sides on medium – high heat, once browned remove from heat season with salt and pepper then set aside. (Do not skip this step, it’s important to enhancing the flavor)
- Saute your onions in the same pot that the roast was browed till translucent, then add in your garlic (make sure to save roughly 1 clove to top the roast with).
- Add 2 cups of beef broth and then whisk in all your spices and bay leaf.
- Add 1/2 cup of red wine vinegar and 2 tbsp of Worcestershire sauce, whisk to combine. Then place all your vegetables around the roast and top your roast with roughly one clove of garlic.
- Once cooked, remove your roast and allow it to sit on a plate or cutting board to rest for 7 minutes prior to serving.
- Slow Cooker: Once all steps 1- 7 below are completed, slow cook on LOW for 8 to 10 hours.
- Oven: Once all steps below are completed 1-7 cook at 325 f for 3 hours.
PIN IT FOR LATER