Pot roast is a classic comfort dish that features tender, slow-cooked meat infused with rich flavors from vegetables and seasonings. Perfect for gatherings or cozy family dinners, this hearty meal is sure to warm your soul.
Ingredients:
- 3-4 pounds chuck roast
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2-3 tablespoons flour
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, cut into large chunks
- 4 potatoes, quartered
- 2 cups beef broth (find my broth recipes HERE and HERE)
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2-3 bay leaves
- Fresh parsley, for garnish (optional)
Instructions:
1. Preheat your oven to 300°F. Season the chuck roast generously with salt and pepper and dredge in flour. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened. Stir in the carrots and potatoes, cooking for another 5 minutes.
3. Return the roast to the pot. Add the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a simmer.
4. Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is fork-tender and the flavors are well combined.
5. Remove the pot from the oven and let it rest for a few minutes. Discard the bay leaves, slice the roast, and serve with the vegetables. Garnish with fresh parsley if desired.
Enjoy your delicious pot roast with crusty bread or over creamy mashed potatoes!
Aprile's Kitchen 