This is a classic pot roast dish, a hearty and comforting meal made by slow-cooking beef with vegetables in a flavorful broth. Here’s a simple recipe to recreate it:
Ingredients:
- 3–4 lbs (1.5–2 kg) beef chuck roast
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 onion, quartered
- 3–4 carrots, cut into large chunks
- 3–4 potatoes, cut into large chunks
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions:
- Preheat the oven to 325°F (163°C).
- Season the beef with salt and pepper.
- Sear the beef: In a large Dutch oven, heat olive oil over medium-high heat. Brown the roast on all sides (about 3–4 minutes per side), then remove and set aside.
- Sauté the vegetables: Add onions, carrots, and potatoes to the pot. Cook for 3–4 minutes, then add garlic and cook for another minute.
- Deglaze the pot: Pour in the red wine (if using) and scrape up any browned bits. Let it simmer for 2 minutes.
- Add the liquids: Stir in the beef broth, tomato paste, and Worcestershire sauce. Return the beef to the pot.
- Add herbs: Place rosemary, thyme, and bay leaf on top. Cover with a lid.
- Slow cook: Transfer the pot to the oven and cook for 3–4 hours, until the beef is tender and easily falls apart.
- Serve: Remove the herbs and bay leaf, then shred the beef slightly. Serve with the vegetables and some of the delicious broth.
Enjoy your homemade pot roast!