A classic pot roast with vegetables, combining tender beef with hearty vegetables for a comforting meal.
Ingredients
Scale:
3-4 pounds of chuck roast
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and quartered
2 large onions, quartered
3 stalks of celery, cut into pieces
2 cups beef broth
1 cup red wine (optional)
3 tablespoons olive oil
2 tablespoons flour
2 tablespoons tomato paste
2 bay leaves
Instructions
Preheat oven to 325°F (163°C). Pat beef roast dry and season with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Let sit for 15 minutes.
Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides until golden brown, about 3-4 minutes per side. Remove beef.
Add onions, carrots, and celery to the pot and sauté for 5 minutes. Sprinkle flour and stir to coat.
Stir in tomato paste and cook for a minute. Add beef broth, red wine, and bay leaves, scraping up browned bits.
Return beef to the pot and add potatoes. Ensure liquid covers vegetables halfway.
Cover with lid and transfer to oven. Bake for 3-4 hours until beef is tender. Check liquid level occasionally.
Remove from oven and let rest for 15 minutes before serving. Remove bay leaves.
