Classic roast with vegetables

 

Classic Pot Roast with Vegetables 

Ingredients:

3-4 lbs beef chuck roast

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

4 large carrots, peeled and cut into large chunks

4 potatoes, peeled and quartered

3 celery stalks, chopped

2 cups beef broth

1 cup red wine (optional; can substitute with more beef broth)

2 tbsp tomato paste

2 tsp Worcestershire sauce

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Beef:

Season the beef chuck roast generously with salt and pepper on all sides.

In a large Dutch oven or heavy-bottomed pot, 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 it aside.

Sauté the Aromatics:

In the same pot, add the chopped onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color.

Deglaze the Pot:

Pour in the red wine (if using) and stir, scraping up any browned bits from the bottom of the pot.

Let the wine reduce by half, then add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

Add the Vegetables:

Return the seared beef to the pot, nestling it among the vegetables (carrots, potatoes, and celery).

Bring the mixture to a simmer, then cover with a lid.

Slow Cook the Roast:

Preheat your oven to 300°F (150°C).

Transfer the pot to the oven and cook for 3-4 hours, or until the beef is fork-tender and the vegetables are soft.

Alternatively, you can cook the pot roast on the stovetop over low heat or in a slow cooker on low for 8 hours.

Serve:

Remove the pot roast from the oven. Discard the thyme, rosemary, and bay leaves.

Slice the beef or shred it with a fork, and arrange it on a serving platter with the vegetables.

Spoon the rich gravy over the top and garnish with freshly chopped parsley.

Notes:

For a thicker gravy, remove the meat and vegetables, then simmer the remaining liquid on the stovetop until reduced, or stir in a cornstarch slurry.

This dish is perfect served with crusty bread or mashed potatoes to soak up the delicious gravy.

Prep Time: 20 mins | Cooking Time: 3-4 hrs | Total Time: 4 hrs 20 mins | Kcal: ~600 per serving (depending on portion size) | Servings: 6-8