Ah, got it! Pot roast is such a comforting classic. Here’s a simple yet flavorful pot roast recipe:
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Ingredients:
- 1 (3-4 pound) beef chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 2 carrots, peeled and cut into chunks
- 2 stalks celery, chopped
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Potatoes, peeled and cut into chunks (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 325°F (160°C).
- Season and Sear the Roast:
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the roast and sear on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
- Saute Aromatics:
- In the same pot, add chopped onion, garlic, carrots, and celery. Cook for a few minutes until softened and fragrant.
- Deglaze the Pot:
- Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
- Add Remaining Ingredients:
- Stir in tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
- Braise:
- Return the seared roast to the pot. If using potatoes, add them around the roast.
- Cover the pot with a lid and transfer it to the preheated oven.
- Let it cook for 3-4 hours, or until the meat is fork-tender and falls apart easily.
- Serve:
- Once done, remove the pot from the oven. Discard bay leaves.
- Transfer the roast to a cutting board and let it rest for a few minutes before slicing.
- Serve the pot roast with the vegetables and a ladle of the flavorful cooking liquid.
Tips:
- For extra flavor, sear the roast well on all sides before braising.
- Feel free to add more vegetables like parsnips or mushrooms for variety.
- Adjust the seasoning according to your taste preference.
Enjoy your delicious pot roast!
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