A comforting and hearty pot roast, slow-cooked until tender with flavorful vegetables. Perfect for a family dinner.
Ingredients:
- For the Roast:
- 3-4 pound beef chuck roast
- 1 tablespoon olive oil (or vegetable oil)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- For the Vegetables:
- 4 medium carrots, peeled and cut into 2-inch pieces
- 4 medium potatoes (russet or Yukon gold), peeled and cut into large chunks
Instructions:
- Sear the Roast:
- Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the roast on all sides until browned, about 2-3 minutes per side. Remove the roast from the pot and set aside.
- Sauté the Aromatics:
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic, thyme, and rosemary, and cook for another minute until fragrant.
- Braise the Roast:
- Pour the beef broth and Worcestershire sauce into the pot, scraping up any browned bits from the bottom.
- Return the roast to the pot.
- Bring the liquid to a simmer, then reduce the heat to low.
- Cover the pot tightly and simmer for 2.5-3 hours, or until the roast is very tender.
- Add the Vegetables:
- Add the carrots and potatoes to the pot.
- Cover and continue to simmer for another 30-45 minutes, or until the vegetables are tender and the roast is falling apart.
- Rest and Serve:
- Remove the roast from the pot and let it rest for 10 minutes before shredding or slicing.
- Taste the cooking liquid and adjust seasoning as needed. If the liquid is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Serve the pot roast with the cooked vegetables and gravy.
Tips and Variations:
- Red Wine: Add 1/2 cup of red wine to the pot along with the beef broth for extra flavor.
- Other Vegetables: You can add other vegetables like celery, parsnips, or turnips.
- Slow Cooker: This recipe can also be made in a slow cooker. Sear the roast as directed, then transfer everything to the slow cooker and cook on low for 8-10 hours.
- Thickening the Gravy: If you want a thicker gravy, after you remove the roast and vegetables, bring the remaining liquid to a simmer. Mix 1-2 tablespoons of cornstarch with cold water, and slowly stir it into the liquid until it thickens.
- Bay Leaf: add one bay leaf to the pot with the broth. Remove before serving.
- Tomato Paste: for a richer deeper flavor, add 2 tablespoons of tomato paste with the garlic and onions.