Classic Pot Roast with Vegetables

Ingredients:

• 3-4 lb chuck roast
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1 large onion, chopped
• 4 large carrots, peeled and cut into large chunks
• 4 celery stalks, cut into large chunks
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 2 bay leaves
• Fresh parsley, chopped (for garnish)

Preparation:

1. Preheat the Oven:

Preheat your oven to 325°F (163°C).

2. Season and Sear the Meat:

• Generously season the chuck roast with salt and pepper on all sides.
• Heat the olive oil in a large Dutch oven over medium-high heat.
• Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

3. Sauté the Aromatics:

• In the same Dutch oven, add the minced garlic and chopped onion. Sauté until the onion is softened, about 3-4 minutes.

4. Deglaze and Add Liquids:

• If using, add the red wine to deglaze the pot, scraping up the browned bits from the bottom.
• Stir in the beef broth, diced tomatoes, tomato paste, and Worcestershire sauce.

5. Add Vegetables and Herbs:

• Return the seared roast to the pot.
• Add the chopped carrots, celery, thyme, rosemary, and bay leaves.

6. Braise the Roast:

• Cover the Dutch oven with a lid and transfer it to the preheated oven.
• Braise for 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.

7. Serve:

• Remove the pot roast from the oven and let it rest for a few minutes.
• Slice or shred the roast and arrange it on a serving platter.
• Pour the vegetables and sauce over the top.
• Garnish with chopped fresh parsley.

Enjoy your classic braised pot roast with vegetables, perfect for a comforting family meal!