Kurt’s Favorite Pot Roast
- Rebekah Lingenfelser
- Oct 28, 2018
- 2 min read
Peel potatoes and be sure to chop all your ingredients the same size for even cooking.
When the weather starts to feel like fall in Savannah, it isn’t long before my husband, Kurt starts requesting pot roast for dinner. When we were dating, I needed a tire changed on my car. When Kurt came to the rescue, I said, “What do I owe you?” With that sweet Southern boy charm, he smiled and said, “Three pot roast dinners will do it.” He has always loved pot roast.
Kurt loves to share his excitement over my cooking on social media. What a sweet fella.
A note on this classic comfort food dish: Seasoning is KEY. Pot roast can be really bland if not seasoned well. Also, bump up the flavor using aromatics. I throw in a bay leaf and fresh rosemary to perfume the beef broth. I love to use red wine to create depth of flavor as well.
Watch my Facebook Live cook to see how quickly this recipe comes together. Don’t forget to add the pan juices from searing the meat into your slow cooker too. The skillet got a little heavy for me, so I did this after filming.
Kurt’s Favorite Pot Roast Recipe Serves 4-6
2.5 – 3 pound Chuck Roast
1 pounds of carrots, chopped
2 pounds of potatoes, peeled, chopped
1 large onion, sliced
2 cloves of garlic minced
1 bay leaf
2 stems fresh rosemary
1 cup reduced sodium beef broth
1 cup red wine, such as Merlot or Cabernet Sauvignon
Salt and Pepper
Season the chuck roast well with salt and pepper on both sides. In a large cast iron skillet over high heat, sear the chuck roast on all sides until browned. Meanwhile, place the onions, carrots and potatoes in the slow cooker. Add the seared chuck roast over the top of the vegetables. Top the meat with the minced garlic. Add in the bay leaf and fresh rosemary. Pour the red wine and beef broth over the meat. Cover and cook for 8-10 hours. If you’re patient enough to do this step, strain the liquid into a saucepan and add a corn starch slurry–2 teaspoons of cornstarch mixed with 2 teaspoons of water. Bring the liquid to a boil and reduce heat to low. Let simmer 5 minutes until thickened. Pour the gravy over the meat and vegetables, and enjoy!
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Food Network Star finalist, Rebekah is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube. She graduated from Georgia Southern University, and also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.
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