Classic Roasted Pot Roast with Vegetables

Ingredients:

• 3-4 lb chuck roast
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1 large onion, chopped
• 4 large carrots, peeled and cut into chunks
• 4 celery stalks, cut into chunks
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 2 bay leaves
• Fresh parsley, chopped (for garnish)

Preparation:

1. Preheat the Oven: Preheat your oven to 325°F (163°C).
2. Season and Sear the Meat:
   • Generously season the chuck roast with salt and pepper on all sides.
   • Heat olive oil in a large Dutch oven over medium-high heat.
   • Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
3. Sauté the Aromatics:
   • In the same Dutch oven, add the minced garlic and chopped onion. Sauté until the onion is softened, about 3-4 minutes.
4. Deglaze and Add Liquids:
   • Pour in the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom.
   • Stir in the beef broth, diced tomatoes, tomato paste, and Worcestershire sauce.
5. Add Vegetables and Herbs:
   • Return the seared roast to the pot.
   • Add the carrots, celery, thyme, rosemary, and bay leaves.
6. Braise the Roast:
   • Cover the Dutch oven with a lid and transfer it to the preheated oven.
   • Braise for 3 to 4 hours, or until the meat is tender and easily shredded with a fork.
7. Serve:
   • Remove the roast from the oven and let it rest for a few minutes.
   • Slice or shred the roast and place it on a serving platter.
   • Spoon the vegetables and sauce over the top.
   • Garnish with chopped fresh parsley.

Enjoy your classic braised pot roast with vegetables, a perfect comforting meal for family gatherings!