Making pot roast for dinner is a comforting and delicious way to bring the family together. This classic dish combines tender beef, hearty vegetables, and rich flavors, all slow-cooked to perfection. It’s easy to prepare, requires minimal ingredients, and fills your home with a mouth-watering aroma as it cooks. Whether you’re a seasoned cook or just starting, this recipe is perfect for a cozy meal that everyone will love. Ready to make a meal that feels like a warm hug? Let’s get started!
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Ingredients
- 3 to 4 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 1 large onion diced
- 4 cloves garlic minced
- 4 medium carrots peeled and cut into chunks
- 4 medium potatoes peeled and quartered
- 2 celery stalks sliced
- 2 cups beef broth
- 1 cup red wine optional
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
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Preheat your oven to 325°F (160°C).
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Season the beef roast generously with salt and pepper on all sides.
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Heat the vegetable oil over medium-high heat in a large Dutch oven or oven-safe pot. Brown the beef roast on all sides until nicely seared. This step helps to develop rich flavors in the pot roast. Remove the roast from the pot and set it aside.
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add the diced onion and minced garlic in the same pot. Sauté until the onion becomes translucent and aromatic, about 2-3 minutes.
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Add the tomato paste and stir well to coat the onions and garlic. Cook for another minute to enhance the flavors.
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Pour in the beef broth and red wine (if using), and deglaze the pot by scraping the browned bits from the bottom. This will add depth to the sauce.
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Return the beef roast to the pot and add the bay leaves, dried thyme, and dried rosemary. Stir everything together.
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Arrange the carrots, potatoes, and celery around the beef roast. The vegetables will cook along with the roast and absorb the delicious flavors.
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Cover the pot with a lid and transfer it to the preheated oven. Let it roast for about 3 to 4 hours, or until the beef is tender and easily pulls apart with a fork.
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Once cooked, remove the pot from the oven. Carefully transfer the beef roast to a cutting board and let it rest for a few minutes. Slice or shred the meat, according to your preference.
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Remove the bay leaves from the pot and discard them. Skim off any excess fat from the surface of the cooking liquid. Taste the sauce and adjust the seasoning with salt and pepper if needed.
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Serve the sliced beef with the vegetables and spoon the flavorful sauce over the top. You can also garnish it with fresh herbs like parsley, if desired.
