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Pot Roast

Pot Roast
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This foolproof Pot Roast recipe delivers irresistibly tender, flavorful slow-cooked beef combined with hearty vegetables and savory seasonings. Perfect for any dinner occasion, it offers effortless preparation, maximum flavor retention, and versatile ingredients, making it a comforting classic that’s ideal for leftovers and adaptable to various preferences.

Ingredients

Scale

Meat

  • 3 to 4 pounds beef chuck roast, well-marbled

Vegetables

  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and cut into chunks
  • 1 large onion, chopped
  • 3 cloves garlic, minced

Liquids & Seasonings

  • 2 cups beef broth
  • 1/2 cup dry red wine or 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons cooking oil (for searing)

Instructions

  1. Prepare the Meat: Pat your beef chuck roast dry with paper towels and generously season all sides with salt and black pepper. This simple seasoning helps create a flavorful crust that locks in juices during cooking.
  2. Brown the Roast: Heat a large pot or Dutch oven over medium-high heat with a splash of oil. Sear the roast for several minutes on each side until a golden crust forms, enhancing the savory flavor of the Pot Roast.
  3. Sauté Aromatics: Remove the roast and add chopped onions and garlic to the pot. Cook until soft and fragrant, scraping up browned bits left by the meat to infuse flavor into the base.
  4. Add Liquid and Herbs: Return the roast to the pot and pour in beef broth and a splash of dry red wine or Worcestershire sauce. Toss in fresh thyme and rosemary sprigs to release their fragrant oils during cooking.
  5. Add Vegetables and Simmer: Arrange peeled carrots and potatoes around the roast. Cover with a tight-fitting lid and simmer gently on low heat or place the pot in a preheated oven at 325°F (163°C) for 3 to 4 hours, until the meat is fork-tender.
  6. Rest and Serve: Remove the roast and vegetables from the pot. Tent the meat loosely with foil and let rest for 10 minutes. Skim off excess fat from the cooking liquid and reduce it into a luscious gravy if desired before serving.

Notes

  • Choose the right cut: Chuck roast offers the perfect balance of fat and connective tissue that breaks down beautifully while cooking.
  • Don’t skip browning: Creating a crust before slow cooking significantly boosts flavor complexity.
  • Low and slow cooking is key to tenderizing tough beef.
  • Rest your meat to retain juices and ensure juicy slices.
  • Use fresh herbs to brighten rich flavors and add depth.
  • Leftover Pot Roast tastes even better the next day and is great for sandwiches or stew.

Nutrition

Keywords: pot roast, slow cooked beef, comfort food, beef chuck roast, hearty dinner, classic pot roast recipe

Find it online: https://gourmetglazing.com/pot-roast/