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Beef Pot Roast Recipe
Ingredients:
- 3-4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, or use more beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 4 large carrots, cut into chunks
- 4 large potatoes, cut into chunks
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the Roast:
- Season the beef chuck roast generously with salt and pepper on all sides.
- Sear the Roast:
- In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
- Add the roast and sear it on all sides until it is browned. This should take about 4-5 minutes per side. Remove the roast and set it aside.
- Cook the Aromatics:
- In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Deglaze the Pot:
- Add the red wine (if using) to the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.
- Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
- Combine and Simmer:
- Return the roast to the pot and add the beef broth. Bring to a simmer.
- Cover the pot with a lid and place it in a preheated oven at 325°F (165°C).
- Cook the Roast:
- Let the roast cook in the oven for about 2 hours.
- After 2 hours, add the carrots and potatoes to the pot. Cover and continue cooking for another 1-2 hours, or until the roast and vegetables are tender.
- Finish and Serve:
- Remove the bay leaf from the pot. Taste and adjust the seasoning with salt and pepper if necessary.
- Garnish with fresh parsley before serving, if desired.
Enjoy your savory and tender beef pot roast! This dish is perfect for a comforting family meal.