Cracked Black Pepper Crusted Pot Roast Recipe
This Cracked Black Pepper Crusted Pot Roast is a flavorful and tender slow-cooked beef dish featuring a robust black pepper crust and aromatic herbs. The pot roast is seared to lock in the peppery crust, then slow-cooked in a crockpot with red wine vinegar, Worcestershire sauce, garlic, and rosemary until perfectly tender. The cooking juices are then reduced to a rich au jus, enhanced with butter for a silky finish. Perfect for a comforting family meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours (high) or 6-8 hours (low)
- Total Time: 4 hours 10 minutes (high) to 8 hours 10 minutes (low)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Crust and Seasoning
- 1/4 cup Coarse Ground Black Pepper
- 2 tablespoons ground black pepper
- 1 tablespoon kosher salt
Main Ingredients
- 3 pounds chuck roast
- 2 tablespoons butter (for searing)
- 2 garlic cloves, peeled and smashed
- 2 sprigs rosemary
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 cup beef stock
Au Jus
- Cooking broth from the crockpot, strained
- 2 pinches kosher salt (adjust to taste)
- 1 dash Worcestershire sauce (adjust to taste)
- 1 tablespoon butter
Instructions
- Prepare the pepper crust: Combine the 1/4 cup coarse ground black pepper, 2 tablespoons ground black pepper, and 1 tablespoon kosher salt in a bowl to create the seasoning mix.
- Coat the roast: Thoroughly cover both sides of the 3-pound chuck roast with the pepper mixture, pressing firmly so it adheres well and forms a thick crust.
- Sear the roast: In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the smashed garlic cloves and rosemary sprigs, cooking until fragrant. Place the crusted pot roast in the pan and sear on both sides, about 3-4 minutes per side, to seal in the black pepper crust. This step can be skipped if short on time.
- Slow cook the pot roast: Transfer the seared pot roast, garlic cloves, and rosemary to the crockpot. Add 2 tablespoons red wine vinegar, 2 tablespoons Worcestershire sauce, and 1 cup beef stock. Cover and cook on high for 4 hours or on low for 6-8 hours until the meat is tender and easily shredded.
- Rest the roast: Carefully remove the pot roast from the crockpot and place it on a cutting board. Let it rest for about 10 minutes to allow juices to redistribute.
- Prepare the au jus: Strain the cooking broth from the crockpot into a saucepan. Heat over medium-high heat until it reduces to your desired consistency. Stir occasionally and taste; add 2 pinches of kosher salt and a dash of Worcestershire sauce as needed.
- Finish the sauce: Remove the saucepan from heat and stir in 1 tablespoon butter until melted and incorporated, creating a rich and silky au jus.
- Serve: Slice or shred the pot roast and serve with the warm au jus drizzled on top or on the side.
Notes
- You can skip the searing step to save time, but it adds depth of flavor and a robust crust.
- Adjust seasoning in the au jus to your taste preference.
- Leftover pot roast can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Keywords: pot roast, black pepper crust, slow cooker, crockpot recipe, beef roast, au jus, comfort food, easy dinner