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 stalks celery, 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 pot, add the minced garlic and chopped onion. Sauté until the onion is softened, approximately 3-4 minutes.
4. Deglaze and Add Liquid
Pour in the red wine (if using) 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 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 shreds with a fork.
7. Serve
Remove the roast from the oven and let it rest for a few minutes. Slice or shred the roast and place it on a serving platter. Spoon the vegetables and sauce over the top. Garnish with freshly chopped parsley.
Enjoy your classic pot roast with vegetables, perfect for a comforting family meal!
