Classic Pot Roast Recipe

Ingredients:

• 3-4 pounds beef chuck roast
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and cut into large chunks
• 3 potatoes, peeled and cut into large chunks
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• Fresh parsley, chopped for garnish

Instructions:

1. Prep the Roast:
   • Season the beef chuck roast generously with salt and pepper on all sides.
2. Brown the Roast:
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
   • Add the roast and sear it on all sides until it is golden brown, about 3-4 minutes per side. Remove the roast and set aside.
3. Sauté the Vegetables:
   • In the same pot, add the chopped onion and cook until softened, about 5 minutes.
   • Add the garlic and cook for an additional minute.
4. Deglaze and Add the Roast Back:
   • Pour in a bit of the beef broth to deglaze the pot, scraping up any browned bits from the bottom.
   • Place the roast back into the pot.
5. Add Remaining Ingredients:
   • Surround the roast with the carrots, potatoes, and any remaining beef broth.
   • Stir in the Worcestershire sauce, rosemary, thyme, and bay leaves.
6. Braise the Roast:
   • Bring the liquid to a simmer, then reduce the heat to low. Cover and let it cook for about 3-4 hours, or until the roast is tender and easily pulls apart with a fork.
7. Serve:
   • Remove the bay leaves and discard.
   • Slice the roast and serve it with the vegetables and sauce.
   • Garnish with chopped parsley before serving.

This pot roast is not only fulfilling but also packed with flavors that meld together as it cooks slowly, creating a delicious and aromatic meal. It’s perfect when served with crusty bread or over a bed of rice to soak up the flavorful sauce. Enjoy your hearty pot roast!