Description
Classic Pot Roast with Vegetables
Ingredients
3-4 lb chuck roast
2 tbsp olive oil
1 onion (sliced)
4 garlic cloves (minced)
3 large carrots (cut into chunks)
1 lb baby potatoes (halved)
2 cups beef broth
1 cup red wine (optional, or use additional broth)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt & pepper to taste
Fresh thyme or parsley for garnish
Directions
Sear the Roast: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until browned (about 4 minutes per side). Remove and set aside.
Cook Aromatics: In the same pot, add sliced onions and garlic. Sauté until softened, about 3 minutes.
Deglaze the Pot: Stir in tomato paste and cook for 1 minute. Add red wine (or extra broth) to deglaze the pot, scraping up browned bits.
Add Vegetables and Broth: Return the roast to the pot. Add carrots, potatoes, beef broth, thyme, rosemary, and bay leaves. Bring to a simmer.
Cook Low & Slow: Cover and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until the roast is fork-tender. Alternatively, cook on low in a slow cooker for 8 hours.
Serve: Remove bay leaves, garnish with fresh thyme or parsley, and serve the pot roast with its vegetables and sauce.
Prep Time: 15 minutes
Cook Time: 3-4 hours
Total Time: 3 hours 30 minutes
Servings: 6
Calories: 450 kcal per serving
#PotRoast #ComfortFood #SlowCookedMeals #HeartyDinner #Foodie
