This is a classic pot roast with vegetables, perfect for a hearty meal. Here’s a recipe to recreate it:
Ingredients:
• 3-4 lb chuck roast
• 2 tbsp olive oil
• 3 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 4-5 garlic cloves, minced
• 1 large onion, chopped
• 4-5 carrots, peeled and cut into chunks
• 1 lb baby potatoes, halved
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste
Instructions:
1. Preheat Oven: Preheat your oven to 300°F (150°C).
2. Sear the Roast:
• Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
• Season the roast generously with salt and pepper.
• Sear it on all sides until browned (about
2-3 minutes per side). Remove the roast and set it aside.
3. Cook Aromatics:
• In the same pot, add the chopped onion and garlic. Sauté until softened, about 3-4 minutes.
• Stir in the tomato paste and cook for another 1-2 minutes.
4. Deglaze:
• Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. Allow the wine to reduce by half.
• Add the beef broth, rosemary, thyme, and bay leaves.
5. Assemble the Pot Roast:
• Return the seared roast to the pot. Arrange the carrots and potatoes around the roast.
• Bring the liquid to a simmer, then cover the pot with a lid or foil.
6. Cook in the Oven:
Transfer the pot to the preheated oven and cook for 3-4 hours, or until the roast is tender and easily pulls apart with a fork.
7. Serve:
Remove the rosemary, thyme, and bay leaves.
Slice or shred the roast and serve with the vegetables and the rich sauce from the pot.
Enjoy this comforting and flavorful dish!