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Classic Roasted Pot Roast with Vegetables
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:
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- 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.
- 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.
- 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.
- Add Vegetables and Herbs:
- Return the seared roast to the pot.
- Add the carrots, celery, thyme, rosemary, and bay leaves.
- 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.
- 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!