homemade pot roast

 

Ingredients:

• 1 (3-4 pound) beef chuck roast
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks
• 2 stalks celery, chopped
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

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•  Instructions:

1. Preheat your oven to 325°F (165°C).

2. Season the chuck roast generously with salt and pepper on all sides.

3. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Once hot, add the seasoned roast and sear it on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set it aside.

4. In the same pot, add the sliced onions and minced garlic. Cook until softened and fragrant, about 2-3 minutes.

5. Add the carrots, potatoes, and celery to the pot, stirring to combine with the onions and garlic.

6. Place the seared roast on top of the vegetables in the pot.

7. Pour in the beef broth and red wine (if using), then add Worcestershire sauce, bay leaves, dried thyme, and dried rosemary.

8. Cover the pot with a lid and transfer it to the preheated oven. Allow it to roast for about 3-4 hours, or until the meat is fork-tender.

9. Once the roast is cooked, remove it from the oven and transfer it to a cutting board. Allow it to rest for a few minutes before slicing.

10. Serve the sliced pot roast with the cooked vegetables and some of the pan juices spooned over the top.

Enjoy your delicious homemade pot roast! Feel free to adjust the seasoning and add your favorite herbs or vegetables to customize the recipe to your liking.