I've never found a recipe I really liked for a savory, au jus-style pot roast without mushy veggies and a weird sweetness. So after some experimenting, this is the way I make it every time now. The tomato sauce disappears and will not make a tomato-flavored gravy. Quick and easy. The roast size and cut can vary, and it will still turn out great. Good for those who don't like onions, although they can be added if you like. I love to make homemade mashed potatoes and dill carrot slices for sides. Cook roast on top of sliced onion rings if desired.
Ingredients
- boneless beef chuck roast: 1 piece (4 pound)
- Worcestershire sauce: 1 Tbsp (to taste)
- Montreal-style steak seasoning: 1 Tbsp
- olive oil: 2 Tbsp
- cube beef bouillon: 1 piece
- hot strong black coffee: 1 cup
- tomato sauce: 1 can (8 ounce can)
- oregano: 1 tsp (to taste, dried)
- Worcestershire sauce: 2 tsp (to taste)
Metric Conversion
Stages of cooking
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Rub chuck roast with 1 tablespoon Worcestershire sauce and sprinkle on all sides with steak seasoning.
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Heat olive oil in a large skillet over medium-high heat. Sear the roast in the hot oil until browned, about 5 minutes per side. Transfer roast to a slow cooker.
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Dissolve beef bouillon cube in the coffee and pour the mixture over the roast. Pour tomato sauce over meat and season with oregano; drizzle meat with 2 teaspoons Worcestershire sauce.
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Set cooker to Low and cook until meat is tender, 8 to 10 hours.
