Classic Comfort: Old Fashioned Pot Roast Recipe

Ingredients

• 3.5 lbs chuck roast
• 2 tablespoons olive oil
• 1 whole onion, sliced
• 3 cloves garlic, minced
• 4 whole carrots, cut into large chunks
• 3 medium potatoes, peeled and quartered
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 teaspoons dried rosemary
• 2 whole bay leaves
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 Prise fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Once the oil is hot, place the roast in the pot and sear on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
3. In the same pot, add the sliced onion and garlic. Sauté for about 2-3 minutes until the onion is translucent. Scrape up any browned bits from the bottom of the pot, as this adds flavor.
4. Stir in the tomato paste, beef broth, red wine (if using), thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
5. Return the seared roast to the pot. Surround it with the carrots and potatoes, ensuring they are nestled around the meat.
6. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow the pot roast to cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
7. After 3 hours, check the meat. It should be fork-tender. If not, continue cooking and check every 30 minutes.
8. Once done, remove the pot from the oven. Discard the bay leaves. Let the roast rest for about 10 minutes before slicing. Serve the pot roast with the carrots and potatoes, drizzling some of the cooking juices over the top. Garnish with fresh parsley.