Classic Pot Roast
What Started it all:
pot roast
A comforting and hearty classic, this pot roast is perfect for a family dinner. Slow-cooked to perfection, the meat becomes tender and flavorful, making it an ideal dish for any occasion.
Ingredients
- 2.5 to 3 pounds of beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into large chunks
- 4 potatoes, peeled and cut into large chunks
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Prepare the Meat: Season the beef chuck roast with salt and pepper on all sides.
- Sear the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until it is browned. Remove the roast and set it aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
- Deglaze the Pot: Pour in the red wine (if using) and beef broth to deglaze the pot, scraping up any browned bits from the bottom.
- Add the Vegetables and Herbs: Add the carrots, potatoes, thyme, rosemary, and bay leaves to the pot.
- Return the Meat: Place the seared roast back into the pot, nestling it among the vegetables.
- Simmer: Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Cook for about 3-4 hours, or until the meat is fork-tender.
- Serve: Remove the bay leaves and herb sprigs before serving. Slice the roast and serve it with the vegetables and a ladle of the cooking liquid.
This pot roast is a timeless dish that combines tender beef with hearty vegetables, all simmered together to create a rich, flavorful meal. Perfect for a family gathering or a cozy night in, this recipe is sure to become a favorite in your household. Enjoy!