Description
A hearty and comforting pot roast recipe featuring tender beef chuck roast slow-cooked with carrots, potatoes, and aromatic herbs in a flavorful broth and red wine sauce. Perfect for a satisfying family meal.
Ingredients
Scale
Meat
- 3-4 pounds beef chuck roast
Vegetables
- 1 onion, sliced
- 4 garlic cloves, minced
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and cut into chunks
Liquids & Seasonings
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef roast generously with salt and pepper. Sear the roast on all sides until it develops a rich brown crust, about 4-5 minutes per side. Remove the roast from the pot and set aside.
- Sauté Vegetables: In the same pot, add the sliced onion and minced garlic. Cook over medium heat for 2-3 minutes until the onions are softened and the garlic is fragrant, stirring frequently to avoid burning.
- Add Liquids and Seasonings: Pour in the beef broth and red wine (if using), scraping the bottom of the pot with a wooden spoon to loosen any browned bits stuck to the surface. Stir in dried thyme, rosemary, bay leaves, and season with a pinch of salt and pepper.
- Slow Cook: Return the seared beef roast to the pot, nestling it into the liquid. Surround the roast with the chunked carrots and potatoes. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it gently simmer for 3-4 hours, or until the beef is fork-tender and easily shreds.
- Serve: Carefully remove the roast from the pot and transfer it to a cutting board. Let it rest for 10 minutes before shredding the meat with two forks. Serve the shredded beef alongside the cooked carrots and potatoes, garnished with freshly chopped parsley for a fresh finish.
Notes
- For a thicker sauce, remove the beef and vegetables once cooked and simmer the cooking liquid uncovered to reduce it before serving.
- Red wine is optional but adds depth of flavor. You can substitute with extra beef broth if desired.
- This recipe can be adapted to a slow cooker by searing the meat first, then combining all ingredients in the slow cooker and cooking on low for 6-8 hours.
- Make sure to brown the roast well for better flavor development through the Maillard reaction.
