Classic Pot Roast with Vegetables

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Classic Pot Roast with Vegetables

Ingredients:

  1. Ingredients: 3-4 pounds of beef chuck roast,
  2. 2 teaspoons olive oil.
  3. 1 large onion, chopped.
  4. 3 cloves of garlic, minced
  5. 4 cups beef broth.
  6. 2 cups carrots, peeled and chopped into bits.
  7. 2 cups potatoes (peeled and diced, such as Yukon Gold or red potatoes)
  8. 1 cup celery, chopped
  9. 2 tablespoons tomato paste.
  10. 2 tablespoons dried thyme.
  11. 2 tsp dried rosemary.
  12. 1 teaspoon salt.
  13. 1 teaspoon of black pepper.
  14. Two bay leaves.
  15. Optional: 1 cup red wine (to increase taste).
  16. Fresh parsley (for garnish; optional)

Instructions:

Prepare the roast:

  • Pat the beef chuck roast dry with paper towels. Season well with salt and pepper.

Sear the meat.

  • In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, add the roast and sear on all sides until browned, which should take around 4-5 minutes each side. This procedure imparts taste to the meat.

Sauté Aromatics:

  • Remove the roast from the pot and set it aside. In the same saucepan, sauté the chopped onion for 3-4 minutes, until softened. Add the minced garlic and simmer for another minute, or until fragrant.

Deglaze the pot.

  • If using red wine, pour it into the pot and scrape away any browned bits on the bottom. Allow it to simmer for a few minutes until slightly reduced. If you are not using wine, skip this step and proceed to the next one.

Add the remaining ingredients.

  • Combine the beef broth, tomato paste, thyme, rosemary, and bay leaves. Return the roast to the saucepan and arrange the carrots, potatoes, and celery around it.
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Cook the pot roast:

  • Heat the mixture to a simmer. Cover the pot and place it in a preheated oven at 325°F (165°C). Alternatively, cook on the stovetop over low heat. Cook for 3 to 4 hours, or until the beef is soft and readily separated with a fork.

Check for Doneness.

  • After cooking, make sure the roast is tender. If it isn’t quite ready, cover and simmer for another 30 minutes.

Serve:

  • Remove the pot from the oven. Discard the bay leaves. Slice the pot roast and serve with vegetables and some of the cooking liquid spooned on top. Garnish with fresh parsley if preferred.

Tips:

  • Leftovers: Pot roast is ideal for leftovers! Refrigerate in an airtight container for up to three days.
  • Thickening the Gravy: If you like a thicker gravy, remove the roast and vegetables after cooking, then bring the liquid to a simmer and whisk in a slurry of cornstarch and water until thickened.

Enjoy your classic pot roast with vegetables! This recipe will warm your heart and please your taste buds.

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