Ingredients:😋
For the Pot Roast:
3-4 lbs chuck roast (or your preferred beef roast)
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, or substitute with additional broth)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
For the Vegetables:
1 lb baby potatoes, halved
3 large carrots, peeled and cut into chunks
1 cup pearl onions (or regular onions, quartered)
For Garnish:
Fresh parsley, chopped
Instructions:😋
1️⃣ Season and Sear the Roast:
Generously season the chuck roast with salt and black pepper.
Heat 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 from the Dutch oven and set aside.
2️⃣ Sauté Aromatics:
In the same Dutch oven, add the sliced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
3️⃣ Build the Braising Liquid:
Stir in the tomato paste, beef broth, red wine (if using), thyme, rosemary, and bay leaves. Scrape the bottom of the Dutch oven to deglaze and release the flavorful browned bits.
4️⃣ Add Roast and Vegetables:
Return the seared roast to the Dutch oven, nestling it into the braising liquid.
Add the baby potatoes, carrots, and pearl onions around the roast.
5️⃣ Slow-Cook:
Cover the Dutch oven with its lid and transfer to a preheated oven at 325°F (165°C). Cook for 3-4 hours, or until the roast is fork-tender. Check halfway through and add more broth if needed.
6️⃣ Serve:
Remove the bay leaves before serving.
Slice the pot roast and serve it with the tender vegetables, spooning the rich braising liquid over the top. Garnish with fresh parsley for added brightness.
Prep Time: 15 min | Cook Time: 3-4 hrs | Total Time: ~4 hrs
Calories per Serving: ~500 | Servings: 6😋😋
