I am about breaking the rules now and then, and when the weather gets chilly outside, there’s nothing like some good old-fashioned comfort food. Nothing like mom’s classic beef pot roast. Even in this day and age of flexitarians and pescatarians, and those who “don’t eat meat except for an occasional hot dog,” yes, that was an accurate statement by a coworker.
Enjoy this Classic Pot Roast, and find comfort on any Autumn or Winter night.
Classic pot roasts are one of the most leisurely meals; toss everything into a crockpot, and by the end of the day, it’s done! It’s a perfect meal to prepare the night before and then cook in a slow cooker while you’re away at work. We like to use the classic combination of onions, potatoes, and carrots in our roasts, but you should feel free to take advantage of the autumn harvest by using squash or parsnips in the recipe.
We love making roasts in the fall, especially when craving a warm and hearty meal. If you are new at cooking and wondering how to make a pot roast, don’t worry; there is more than one way to do this, and as long as you cook low and slow, it will be delicious. This recipe makes enough servings for the family, plus some leftovers.
A darker Eastern Shore Honey, like Autumn or Buckwheat, will give your Roast a deeper flavor and sweetness. Dark honey also holds up better to heat, making it perfect for cooking.
Adapting this classic dish
This recipe is not perfect until you’ve added your touch to it. That’s why we encourage you to play with your food. Roasting fatty cuts of meat at low temperatures for a long time brings out the complex layers of flavor. Adding root vegetables to the pot further enhances the flavor. Call your inner chef to come out and play and change up this recipe. Here are some ideas:
- Use parsnips, butternut squash, or sweet potatoes to add more veggie variety.
- Try roasted Brussels sprouts on the side.
- Add a few thick slices of apple or pear for sweetness.
- Serve on a bed of brown rice or egg noodles for some carbs.
- For dessert, serve with a slice of our Honey Glazed Caramelized Pears dessert.
How to make classic pot roast
- Mix the arrowroot powder and two tablespoons of broth in a slow cooker until smooth.
- Add broth, tomato paste, honey, and Worcestershire sauce and stir until well-blended. Add potatoes, carrots, and onions. Season with salt and pepper and toss.
- Season roast with one teaspoon salt and 1/2 teaspoon pepper, and rub with garlic.
- Place on top of vegetables.
- Cover and cook on high until Roast is fork-tender (4-5 hours or 8 hours on low).
- Transfer the Roast to a cutting board and thinly slice against the grain.
- Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired.
- Serve Roast and vegetables drizzled with juices.
If you decide to make this classic pot roast or any variation, we’ve suggested or, better yet, your own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!
Classic Pot Roast
- 2 tbsp. arrowroot powder
- 3/4 c chicken broth
- 2 tbsp. tomato paste
- 1 tbsp. Eastern Shore Honey
- 2 tbsp. Worcestershire sauce
- 1 lb Yukon Gold potatoes small, scrubbed and halved
- 3 lb beef chuck roast trimmed of excess fat
- 2 large carrots cut into one inch pieces
- 1 medium onion cut into wedges
- Kosher Salt and freshly ground pepper
- 4 garlic cloves mashed
- In a slow cooker, mix the arrowroot powder and 2 tablespoons broth until smooth.
- Add remaining broth, tomato paste, honey, Worcestershire sauce and stir until well-blended. Add potatoes, carrots and onions. Season with salt and pepper and toss.
- Season roast with 1 teaspoon salt 1/2 teaspoon pepper, and rub with with garlic.
- Place on top of vegetables.
- Cover and cook on high until roast is fork tender (4-5 hours or 8 hours on low).
- Transfer roast to a cutting board, thinly slice against the grain.
- Place vegetables in a serving dish; skim fat from pan juices then pour through a fine mesh sieve, if desired.
- Serve roast and vegetables drizzled with juices.
1 thought on “Classic Pot Roast with Autumn Veggies and Eastern Shore Honey”
Just like your grandmother made!
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