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Classic Roasted Pot Roast with Vegetables

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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:

  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!


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