Simon and Garfunkel Pot Roast Recipe

This Simon and Garfunkel Pot Roast is a classic American favorite that brings together the aromatic herbs of parsley, sage, rosemary, and thyme. The slow cooking process ensures a tender and succulent beef roast that is bursting with flavor. Serve this comforting dish with roasted vegetables and creamy mashed potatoes for the perfect hearty meal.

Ingredients

• 3-4 pounds beef chuck roast
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste

Directions

1. Season the beef chuck roast with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the roast to the skillet and sear on all sides until browned.
4. Transfer the roast to a slow cooker.
5. In the same skillet, add the sliced onion and minced garlic. Sauté until the onion becomes translucent.
6. Deglaze the skillet with red wine (if using), scraping up any browned bits from the bottom of the pan.
7. Pour the onion and garlic mixture over the roast in the slow cooker.
8. In a small bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, parsley, sage, rosemary, and thyme.
9. Pour the herb mixture over the roast in the slow cooker.
10. Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4 hours, until the meat is tender and easily shreds with a fork.
11. Once cooked, remove the roast from the slow cooker and let it rest for a few minutes.
12. Slice the roast against the grain and serve with the cooking liquid as a gravy.

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