Classic Pot Roast
What Started it all:
pot roast
Pot roast is a timeless comfort food, perfect for family dinners. This recipe yields a tender, flavorful roast that serves 4 people. Enjoy the savory aroma that fills your kitchen as it cooks!
Ingredients
- 3 lbs beef chuck roast
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat your oven to 300°F (150°C).
- Season the beef chuck roast generously with salt and pepper.
- In a large oven-safe pot or Dutch oven, 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 aside.
- In the same pot, add the chopped onion and garlic. Sauté until softened, about 3-4 minutes.
- Add the carrots and potatoes to the pot, stirring to combine.
- Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot, nestling it among the vegetables. Add the rosemary, thyme, and bay leaves.
- Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is fork-tender.
- Remove the pot from the oven. Discard the bay leaves and herb sprigs. Let the roast rest for a few minutes before slicing.
Serve the pot roast with the tender vegetables and a ladle of the rich broth. This classic dish is sure to become a family favorite, providing warmth and comfort in every bite. Enjoy!