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In the realm of comfort food, few dishes hold a candle to the classic pot roast. This Old Fashioned Pot Roast recipe not only encapsulates the essence of home-cooked meals but also brings families together, evoking memories of shared dinners and wholesome flavors. Perfect for family gatherings, holiday celebrations, or a cozy weeknight dinner, pot roast combines tender chuck roast with hearty vegetables, all enveloped in rich, savory flavors that are sure to warm both the heart and the stomach.

Old Fashioned Pot Roast Recipe

Indulge in the classic comfort of Old Fashioned Pot Roast! This heartwarming dish is perfect for family gatherings or cozy weeknights, featuring tender chuck roast and hearty vegetables simmered to perfection. With a blend of rich flavors and comforting aromas, it's truly a culinary tradition that brings everyone together. Dive into our easy guide and make this beloved recipe a staple in your home! #PotRoast #ComfortFood #FamilyMeals #RecipeIdeas #HomeCooking
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Ingredients
  

3-4 lbs chuck roast

2 tablespoons olive oil

1 onion, sliced

3 cloves garlic, minced

4 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 bay leaves

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (160°C).

    Sear the Meat: 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.

      Sauté Vegetables: 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.

        Add Liquid and Seasonings: Stir in the tomato paste, beef broth, red wine (if using), thyme, rosemary, and bay leaves. Bring the mixture to a simmer.

          Combine Ingredients: Return the seared roast to the pot. Surround it with the carrots and potatoes, ensuring they are nestled around the meat.

            Cover and Cook: 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.

              Check for Doneness: After 3 hours, check the meat. It should be fork-tender. If not, continue cooking and check every 30 minutes.

                Serve: 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.

                  Prep Time: 20 minutes | Total Time: 4 hours | Servings: 6-8