Ingredients:
3–4 pounds of roast chuck
Two tablespoons of olive oil
One large onion, cut into slices
Three minced garlic cloves
Peel and chop four big carrots into bits.
Peel and chop three big potatoes into bits.
One cup of optional red wine and two cups of beef broth
Two tablespoons of tomato paste
Worcestershire sauce (one tablespoon)
Two fresh rosemary sprigs
Two fresh thyme sprigs
One teaspoon of salt
Half a teaspoon black pepper
Directions:
First, get the roast ready.
After using paper towels to pat the chuck roast dry, liberally season it on all sides with salt and black pepper. This process guarantees a tasty charred crust.
Step 2: Sear the Meat In a large Dutch oven, heat the olive oil over medium-high heat. Once heated, sear the roast until browned, 3–4 minutes per side. This process adds depth to the meal and seals in flavor. Take out and reserve the roast.
Step 3: Cook the veggies
Add the sliced onions to the same saucepan and simmer until they are tender, about 3 minutes. Sauté the minced garlic for a further 30 seconds, or until it becomes aromatic. To enhance the flavors, add the Worcestershire sauce and tomato paste and heat for one minute.
Savor your succulent, succulent pot roast! 🍽
Two tablespoons of olive oil
One large onion, cut into slices
Three minced garlic cloves
Peel and chop four big carrots into bits.
Peel and chop three big potatoes into bits.
One cup of optional red wine and two cups of beef broth
Two tablespoons of tomato paste
Worcestershire sauce (one tablespoon)
Two fresh rosemary sprigs
Two fresh thyme sprigs
One teaspoon of salt
Half a teaspoon black pepper
Directions:
First, get the roast ready.
After using paper towels to pat the chuck roast dry, liberally season it on all sides with salt and black pepper. This process guarantees a tasty charred crust.
Step 2: Sear the Meat In a large Dutch oven, heat the olive oil over medium-high heat. Once heated, sear the roast until browned, 3–4 minutes per side. This process adds depth to the meal and seals in flavor. Take out and reserve the roast.
Step 3: Cook the veggies
Add the sliced onions to the same saucepan and simmer until they are tender, about 3 minutes. Sauté the minced garlic for a further 30 seconds, or until it becomes aromatic. To enhance the flavors, add the Worcestershire sauce and tomato paste and heat for one minute.
Step 4: Clear the Pot of Glaze
Scrape up any burnt parts from the bottom of the saucepan and pour in the red wine, if using. To gradually decrease, let it simmer for two to three minutes. After that, add the beef broth and cook the mixture gently.
Step 5: Cook the roast slowly
Nestle the seared roast back into the liquid in the pot. Top with the fresh thyme and rosemary. Place a lid on the Dutch oven and cook for three hours at 325°F (163°C).
Step 6: Include the veggies
Add the potatoes and carrots around the roast after three hours. Recover and cook for another hour, or until the veggies are soft and the meat is fork-tender.
Scrape up any burnt parts from the bottom of the saucepan and pour in the red wine, if using. To gradually decrease, let it simmer for two to three minutes. After that, add the beef broth and cook the mixture gently.
Step 5: Cook the roast slowly
Nestle the seared roast back into the liquid in the pot. Top with the fresh thyme and rosemary. Place a lid on the Dutch oven and cook for three hours at 325°F (163°C).
Step 6: Include the veggies
Add the potatoes and carrots around the roast after three hours. Recover and cook for another hour, or until the veggies are soft and the meat is fork-tender.
Step 7: Offer
After taking the saucepan out of the oven, throw away the herb sprigs. Before slicing, move the roast to a cutting board and give it ten minutes to rest. Top with the aromatic broth and serve with the vegetables.
For optimal results, combine 1 tablespoon of cornstarch with 2 tablespoons of water and whisk into the broth to create a richer gravy.
Cook on low for 8 hours or high for 4–5 hours if you're using a slow cooker.
After taking the saucepan out of the oven, throw away the herb sprigs. Before slicing, move the roast to a cutting board and give it ten minutes to rest. Top with the aromatic broth and serve with the vegetables.
For optimal results, combine 1 tablespoon of cornstarch with 2 tablespoons of water and whisk into the broth to create a richer gravy.
Cook on low for 8 hours or high for 4–5 hours if you're using a slow cooker.
Savor your succulent, succulent pot roast! 🍽
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