Classic Pot Roast with Vegetables

Classic Pot Roast with Vegetables

Ingredients:

*
– 3-4 lb chuck roast
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cloves garlic, minced
– 1 large onion, chopped
– 4 large carrots, peeled and chopped into large pieces
– 4 stalks celery, chopped into large pieces
– 2 cups beef broth
– 1 cup red wine (optional)
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons tomato paste
– 2 tablespoons Worcestershire sauce
– 2 teaspoons dried thyme
– 2 teaspoons dried rosemary
– 2 bay leaves
– Fresh parsley, chopped (for garnish)

Instructions:

1. **Preheat the Oven:**
Preheat your oven to 325°F (163°C).

2. **Season and Sear the Meat:**
– Generously season the chuck roast with salt and pepper on all sides.
– Heat the olive oil in a large Dutch oven over medium-high heat.
– Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

3. **Sauté the Aromatics:**
– In the same Dutch oven, add the minced garlic and chopped onion. Sauté until the onion is softened, about 3-4 minutes.

4. **Deglaze and Add Liquid:**
– Add the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
– Stir in the beef broth, diced tomatoes, tomato paste, and Worcestershire sauce.

5. **Add Vegetables and Herbs:**
– Return the seared roast to the pot.
– Add the chopped carrots, celery, thyme, rosemary, and bay leaves.

6. **Braise the Roast:**
– Cover the Dutch oven with a lid and transfer it to the preheated oven.
– Braise for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.

7. **Serve:**
– Remove the roast from the oven and let it rest for a few minutes.
– Slice or shred the roast and arrange it on a serving platter.
– Spoon the vegetables and sauce over the top.
– Garnish with fresh chopped parsley.

Enjoy your classic pot roast with vegetables, perfect for a comforting family meal!