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Delicious pot roast with vegetables and herbs served on a plate.

Pot Roast

A comforting and flavorful pot roast that brings family together with its rich aromas and tender meat.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3-4 lbs chuck roast Choose a fresh cut from your butcher for the best flavor
  • 2 tablespoons olive oil
  • Salt and pepper to taste
For the Vegetables
  • 4 medium carrots, peeled and cut into large chunks
  • 3 medium potatoes, diced into chunks (Yukon gold are particularly tasty)
  • 1 large onion, quartered
  • 3 cloves garlic, minced
For the Broth
  • 4 cups beef broth (homemade or low-sodium works great)
  • 1 cup red wine (for depth, choose one you enjoy sipping)
  • 2 pieces bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme

Method
 

Preparation
  1. Gather all your ingredients. Chop the vegetables and season the chuck roast generously with salt and pepper.
Searing
  1. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the seasoned roast and brown it on all sides, about 4-5 minutes per side.
Cooking the Vegetables
  1. Remove the roast and set it aside. In the same pot, add the onion and cook until translucent (about 3 minutes). Add the garlic and cook for an additional minute, stirring frequently.
Deglazing
  1. Pour in the red wine, scraping any brown bits off the bottom of the pot. Allow it to simmer for about 2-3 minutes to cook off some alcohol.
Combining Ingredients
  1. Return the roast to the pot and sprinkle the thyme over it. Add the carrots, potatoes, bay leaves, Worcestershire sauce, and pour in the beef broth until the roast is almost submerged.
Slow Cooking
  1. Cover the pot and bring everything to a gentle simmer. Reduce the heat to low and let it cook for 3-4 hours. Alternatively, use a slow cooker on low for 6-8 hours. The meat should be fork-tender when done.
Final Touches
  1. Once cooked, remove the roast from the pot and let it rest for a few minutes. Strain or blend the cooking liquid if desired for a smoother gravy. Slice the roast against the grain for maximum tenderness.

Notes

Quality Matters: Use a good cut of meat; grass-fed beef can elevate the flavor. Flavor Boosts: Consider adding fresh herbs like rosemary or parsley for enhanced flavor. Make it a Meal: Serve with homemade bread to soak up the delicious gravy. Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze them for up to 3 months. To reheat, simmer on low until warmed through.