Classic Pot Roast Recipe

Ingredients:

• 3-4 lb beef chuck roast
• 4 carrots, peeled and cut into large chunks
• 4 potatoes, peeled and quartered
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 cups beef broth
• 1/2 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh thyme or rosemary, for garnish

Instructions:

1. Preheat and Sear the Roast:
   • Preheat your oven to 325°F (163°C).
   • Season the chuck roast generously with salt and pepper.
   • In a large Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear on all sides until browned, about 3-4 minutes per side.
2. Deglaze and Add Vegetables:
   • Remove the roast and set aside. Add the onions and garlic to the pot and sauté until translucent.
   • If using wine, pour it into the pot now to deglaze, scraping up any brown bits from the bottom. Let it reduce slightly.
   • Stir in the tomato paste, Worcestershire sauce, and herbs.
3. Cook the Roast:
   • Return the roast to the pot. Add the beef broth, ensuring it comes up at least halfway to the roast but not covering it.
   • Arrange the carrots and potatoes around the roast.
4. Oven Roast:
   • Cover the Dutch oven with a lid and place it in the preheated oven.
   • Roast for about 3-4 hours, or until the meat is tender and falls apart easily with a fork.
5. Serve:
   • Remove the roast and vegetables to a serving platter.
   • Skim any excess fat from the juices left in the pot. You can thicken the juices with a flour or cornstarch slurry if desired, to make a gravy.
   • Pour some of the juices over the roast and vegetables.
   • Garnish with fresh thyme or rosemary