Pot Roast (“Carne al Jugo” or “Carne a la Olla”)
Pot Roast (“Carne al Jugo” or “Carne a la Olla”) is a comforting, slow-cooked beef dish full of rich, savory flavors. This traditional recipe features a tender Chuck roast cooked in a homemade sofrito made from fresh tomatoes, carrots, onions, and garlic. The slow cooking process ensures the meat becomes tender and juicy, while the sofrito creates a delicious sauce. With a hint of Merquén, a smoky Chilean pepper, this dish has a unique depth of flavor that’s perfect for family meals or special occasions.
- Total Time: 10 hours 20 minutes
- Yield: Serves 6-8 1x
Ingredients
Scale
- 5–6 peeled tomatoes, roughly chopped
- 2 cups shredded carrots
- 1 medium onion, finely chopped
- 3 lb Chuck roast
- 1 1/4 cups water
- 2 tsp salt (or to taste)
- 1 tsp black pepper (or to taste)
- 1 tsp Merquén (or smoked paprika if unavailable)
- 1 tsp dried oregano
- 4 cloves garlic, minced
Instructions
- Prepare the Sofrito:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
- Stir in the shredded carrots, chopped tomatoes, salt, pepper, Merquén, and oregano. Let the mixture simmer for about 10-15 minutes, stirring occasionally, until the tomatoes break down and create a thick, flavorful sauce.
- Sear the Chuck Roast:
- In a separate large skillet, heat a bit of oil over medium-high heat.
- Season the Chuck roast generously with salt and pepper, then sear it on all sides until browned and caramelized, about 3-4 minutes per side. This step locks in the juices and enhances the flavor.
- Slow Cook:
- Transfer the seared roast to a slow cooker or crockpot.
- Pour the sofrito mixture and 1 1/4 cups of water over the roast, ensuring it’s mostly covered by the sauce.
- Cover and cook on low heat for 10 hours, allowing the meat to become fork-tender and fully infused with the rich sofrito.
- Serve:
- Once done, remove the roast from the slow cooker and let it rest for a few minutes before slicing or shredding.
- Serve the roast topped with the tomato-carrot sofrito sauce. This dish pairs wonderfully with rice, mashed potatoes, or warm bread.
- Prep Time: 20 minutes
- Cook Time: 10 hours