Perfect pot roast is the epitome of comforting, home-cooked meals, offering tender beef that melts in your mouth and is surrounded by a medley of flavorful vegetables and rich, savory gravy. This classic dish is ideal for family dinner or special occasions, where you want to serve something both hearty and elegant. Slow-cooked to perfection, the pot roast absorbs the aromatic blend of herbs, garlic and beef broth, creating an irresistible aroma and taste. Serve it with mashed potatoes or crusty bread to soak up the delicious gravy, and enjoy a meal that warms both the heart and soul.
INGREDIENTS
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? 3-4 pounds beef chuck roast
? Salt and pepper, to taste
? 2 tablespoons olive oil
? 2 onions, quartered
? 4 cloves garlic, minced
? 4 carrots, cut into large chunks
? 4 stalks celery, cut into large chunks
? 1 cup beef broth
? 1 cup red wine (or additional beef broth)
? 2 tablespoons tomato paste
? 2 sprigs fresh rosemary
? 2 sprigs fresh thyme
? 2 bay leaves
? 2 tablespoons cornstarch (optional, for thickening)
? 2 tablespoons water (optional, for thickening)
? Fresh parsley, chopped (for garnish)
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INSTRUCTIONS
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1. Preheat the oven: Preheat your oven to 275¡ãF (135¡ãC).
2. Season the roast: Generously season the beef chuck roast with salt and pepper on all sides.
3. Sear the roast: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the roast and sear it on all sides until browned, about
4-5 minutes per side. Remove the roast from the pot and set it aside.
4. Saut¨¦ the vegetables: In the same pot, add the onions and garlic. Saut¨¦ for 2-3 minutes until the onions are softened and the garlic is fragrant. Add
the carrots and celery, and cook for another 3-4 minutes.
5. Deglaze the pot: Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste until well combined.
6. Add herbs and roast: Return the roast to the pot, nestling it among the vegetables. Add the rosemary, thyme, and bay leaves.
7. Cook the roast: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the roast is tender and easily pulls apart
with a fork.
8. Thicken the gravy (optional): If you prefer a thicker gravy, remove the roast and vegetables from the pot and set them aside. In a small bowl, mix the
cornstarch and water to form a slurry. Stir the slurry into the pot and simmer over medium heat until the gravy thickens.
9. Serve: Slice the roast and serve it with the vegetables and gravy. Garnish with chopped fresh parsley.
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Enjoy your Perfect Pot Roast as a delicious and satisfying meal that brings warmth and comfort to the table, perfect for any occasion.
