Beef Pot Roast

This dish , traditionally served with potatoes, is actually very satisfying served on a bed of sauteed spinach. Instead of using a starch to thicken the sauce, I pureed some of the vegetables that were cooked and added them back in to give the sauce more of a gravy consistency. It’s cooked in your crockpot, so you can go about your day without worrying about the meat drying out! 

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Beef Pot Roast

AUTHOR: Danielle Walker - AgainstAllGrain.com


  • 3 lb shoulder roast
  • 1 1/2 cup Burgundy wine
  • 5 Roma tomatoes (quartered)
  • 1 Yellow Onion (halved)
  • 4 Garlic Cloves (crushed)
  • 1 cup leeks (green and white parts)
  • 1 cup Chicken Stock
  • 3 Celery Stalks (Chopped)
  • 6 Carrots (cubed)
  • 1 cup Cremini mushrooms
  • 3 branches thyme
  • 2 sprigs rosemary
  • Salt and Pepper


  1. Pat the beef dry with a paper towel.
  2. Season the roast with salt and pepper.
  3. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until browned. Turn and sear the other side and then turn and sear the ends.
  4. Place the carrots, onions, celery, leeks, garlic, 1 tablespoon salt and pepper in a crock pot.
  5. Place roast on top of vegetables, then add the wine, tomatoes, and chicken stock.
  6. Tie the thyme and rosemary together with kitchen string and add to the pot.
  7. Turn the crock pot on low and cook for 8 hours.
  8. Remove the roast to a cutting board.
  9. Remove the herb bundle and discard.
  10. Skim off as much fat as possible from the sauce.
  11. Transfer half the sauce and vegetables to a blender and puree until smooth.
  12. Pour the puree back into the pot.
  13. Add salt and pepper as needed.
  14. Remove the strings from the roast, and slice the meat.
  15. Serve warm on a bed of sauteed spinach with garlic and with the sauce spooned over it.
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  • claudia

    When do you add the mushrooms?

  • http://www.desden.com carol

    Can you use a dutch oven instead of a crock pot? If so – what temp and how long? Thanks -this recipe looks great!

    • Against All Grain

      Yes, I’m sure it can be used! I haven’t tried it though, I always use a crockpot, so I don’t know about the temp and time.

    • Katie

      Hi Carol, Did you try this in the dutch oven? I’m going to try it today, but I’m curious about temp and time also. Thanks!

  • Rene

    I would like to try this but 1 T salt sounds like too much. I don’t like salty food, maybe 1/2 t.

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