Pot Roast
A classic dish featuring tender beef chuck roast slow-cooked with vegetables, perfect for family gatherings and cozy dinners.
Ingredients
Main Ingredients
- 3-4 pounds beef chuck roast
- 4 cups beef broth
- 4 medium carrots, chopped
- 4 medium potatoes, quartered
- 1 large onion, quartered
- 4 cloves garlic, minced
Flavor Enhancers
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Herbs (such as thyme and rosemary) to taste
Instructions
Preparation
- Preheat your oven to 275°F (135°C).
- Season the beef chuck roast with salt and pepper.
- In a large oven-safe pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the roast on all sides until browned.
- Add the onions and garlic, cooking until fragrant.
- Stir in the tomato paste and Worcestershire sauce.
- Pour in the beef broth, then add the carrots, potatoes, and herbs.
Cooking
- Cover the pot and transfer it to the oven. Cook for 3-4 hours, until the meat is tender and easily pulls apart with a fork.
Serving
- Serve warm with the vegetables and juices from the pot.
Notes
For extra flavor, consider marinating the roast in a mixture of red wine, garlic, and herbs the night before cooking. This dish also makes excellent leftovers, which can be enjoyed the next day. Experiment with different vegetables like turnips or parsnips for a unique touch.