“hutspot” Dutch Pot Roast Recipe
Hearty slow-cooked pot roast, served with mashed potatoes and garden vegetables, topped with rich beef gravy.
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Ingredients
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Main Ingredients
Gravy Ingredients
Method
Cooking the Roast
- 1
- 2
Sear the Beef
In a large skillet, heat the vegetable oil over medium-high heat. Add the beef roast and sear on all sides until browned, about 5-7 minutes. Remove the roast from the skillet and set aside.
- 3
- 4
Combine in Slow Cooker
Transfer the sautéed vegetables to a slow cooker. Place the seared beef roast on top of the vegetables. Add the potatoes, thyme, bay leaves, and beef broth.
- 5
Cook the Roast
Cover the slow cooker and cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shreds.
Making the Gravy
- 6
Prepare Gravy Components
Once the roast is cooked, remove it from the slow cooker and set aside. Strain the liquid from the slow cooker into a saucepan.
- 7
- 8
Combine and Thicken
Gradually whisk in the reserved beef broth from the slow cooker. Bring to a simmer and cook until thickened, about 5 minutes.
Serving the Dish
- 9
Plate the Dish
Shred the beef roast and return it to the slow cooker, mixing it with the vegetables. Serve warm, topped with the rich gravy over the mashed potatoes.