Now that winter has set in, there is nothing quite like the aroma of a slow-cooked pot roast filling your home with warmth and comfort. This hearty, one-pot wonder is the perfect antidote to chilly evenings, delivering tender, fall-apart beef surrounded by perfectly cooked vegetables in a rich, savory gravy.
What makes this recipe truly special is its versatility and simplicity. Whether you’re cooking indoors on your stovetop and oven, or embracing the beloved South African tradition of preparing it as a potjie over an open fire, this pot roast delivers exceptional results with minimal effort. The long, slow cooking process transforms an affordable cut of beef into a melt-in-your-mouth masterpiece that will have your family gathering around the table with anticipation.
Ingredients
(Serves 6)
- 1 tablespoon cooking oil
- 1,8 kg chuck roast or rump roast (off the bone)
- 1 large onion, chopped
- 4 carrots, cut into large chunks
- 2 ribs of celery, cut chunks
- 600 gr baby potatoes
- 2 cups beef stock
- 1 cup red wine
- 4 cloves garlic, coarsely chopped
- 2 teaspoon dried mixed herbs
- 1 tablespoon Worcester sauce
- Salt and pepper to taste
- 2 tablespoons flour
Instructions
- Season the roast: Generously season your roast with salt and pepper on all sides.
- Sear for flavor: Heat one tablespoon of oil in a large heavy based pot over medium-high heat. Sear the roast on each side until beautifully browned, about four minutes per side. This step locks in flavour while creating a lovely colour. Add more oil if needed.
- Build the base: Arrange the chopped onions around the roast in the pot. In a separate bowl, combine the beef broth, red wine, chopped garlic and herbs. Pour this mixture over the roast. Add salt and pepper to taste.
- Start the cooking process: Bring the liquid to a simmer over medium-high heat. Once you see gentle bubbles, turn down the heat, cover the pot and cook gently for two hours. Try not to lift the lid too often.
- Add the vegetables: After two hours, add the potatoes, carrots, and celery around the roast. There must be lots of sauce in the pot, if it seems too little at this stage, add some more beef stock or water. Cover and return to the heat and allow to simmer for another one hour or until both the roast and potatoes are fork-tender.
- Thicken the juices: Half an hour before serving, mix the flour with half a cup of water and the Worcester sauce into a smooth paste. Add this to the juices of the pot roast and stir gently to combine evenly and thicken the sauce slightly.
- Finish and serve: Gently pull the beef into large, rustic pieces with a fork, or slice into thick portions. Serve immediately with some fresh bread to lap up the delicious juices.
This pot roast recipe proves that the best comfort food doesn’t require complicated techniques or exotic ingredients. With patience and a few quality ingredients, you’ll create a meal that brings warmth to both body and soul during the coldest months of the year. Whether shared around a family table or enjoyed fireside after a potjie cooking session, this dish embodies the essence of winter comfort food at its finest.
