Bring a new level to your table for dinner by serving our classic cooking recipe for pot roast. A tender, slow-cooked beef dish is topped with rich vegetables and delicious broth. It’s a warm and delicious dish that is ideal for family meals or celebrations.
EQUIPMENT
- Large Dutch oven pot or oven-safe with lid
- Cutting Board
- Chef’s knife
- Wooden spoon
- Oven
INGREDIENTS
- 3-4 pounds chuck roast
- 2 tablespoons of vegetable oil
- Salt and pepper as desired
- 1 onion chopped
- – 4 cloves garlic, minced
- 4 carrots, peeled and cut into large pieces
- – 4 celery stalks chopped into large pieces
- 2. Cups beef broth
- 1 cup wine (optional)
- 2.25 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1-pound of baby potatoes chopped in half
INSTRUCTIONS
- 1. The oven should be preheated until 325 degrees F (160degC).
- 2. Season the chuck roast thoroughly with salt and pepper.
- 3. Cook the vegetable oil in the large Dutch oven on medium-high heat. Add the roast, and sear across the entire surface until it is browned approximately 4-5 minutes per side. The roast should be removed from the skillet and place it aside.
- 4. Then, in the pot place diced onion, cook till the onion is soft, around 3-4 minutes. Then add the garlic minced, and cook for an additional one minute.
- 5. Add the chopped celery and carrots and cook for 2 to 3 minutes.
- 6. Then, deglaze the pot with beef broth as well as red wine (if you are using) and scraping up any brown bits that remain from the bottom of the pot.
- 7. Mix in your tomato sauce until mixed.
- 8. Return the roast that has been seared to the pan, along with the fresh thyme, rosemary as well as bay leaves.
- 9. The pot should be covered with lids, then move it into the oven that is preheated.
- 10. Cook for 3-4 hours to ensure that the beef is cooked to your liking.
- 11. After about 1 hour, when the roast is finished When the roast is done, add the baby potatoes into the pot. continue cooking until the potatoes are soft.
- 12. After the roast and vegetables are cooked, take the roast out of the oven.
- 13. Transfer the roast onto an eating board and allow it to rest for a while before cutting.
- 14. Serve the cut roast alongside the pan juices and vegetables sprinkled on top.
Classic Pot Roast Recipe
Notes
Enjoy the warm and delicious flavor from this Classic Pot Roast, a classic recipe that’s ideal to share with family and friends. With its tender and succulent meat delicious vegetables, savory flavor, and fragrant herbs, this dish will certainly bring memories of nostalgia and warmth. Sit around the dining table to take in every bite of this home-cooked masterpiece.