POT ROAST WITH POTATOES AND CARROTS

Ingredients:

3-4 lb chuck roast

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

4 large carrots, peeled and cut into chunks

4 medium potatoes, peeled and quartered

3 cups beef broth

1/4 cup red wine (optional, for extra depth of flavor)

2 tbsp Worcestershire sauce

2 bay leaves

2 tsp dried thyme (or 2 sprigs fresh thyme)

Salt and pepper to taste

Fresh parsley for garnish

 

Instructions:

For the Pot Roast:

Season the Roast: Pat the chuck roast dry with paper towels. Generously season all sides of the roast with salt and pepper.

Sear the Roast: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

Sauté Onions and Garlic: In the same pot, add the chopped onions and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.

Deglaze with Wine (Optional): If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.

Add Broth and Seasonings: Pour in the beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.

Cook the Roast: Return the seared roast to the pot, nestling it into the broth mixture. Bring to a simmer, then cover the pot and reduce the heat to low. Cook the roast for 2-3 hours, or until it becomes tender and easily pulls apart with a fork.

For the Potatoes and Carrots:

Add Vegetables: About 1 ½ hours into cooking, add the potatoes and carrots to the pot. Make sure they are submerged in the broth so they cook evenly.

Simmer Until Tender: Continue cooking the roast and vegetables for another 1-1 ½ hours, until the potatoes and carrots are tender and the roast is fork-tender.

Serve:

Shred the Roast: Remove the roast from the pot and shred it into large chunks using two forks. Discard the bay leaves.

Plate the Dish: Serve the shredded pot roast with the potatoes and carrots. Spoon the flavorful broth over the top and garnish with fresh parsley.

Helpful Tips:

Make-Ahead Flavor Boost: Pot roast tastes even better the next day! You can prepare the roast a day ahead, store it in the fridge, and reheat it for an even more flavorful meal.

Thicker Gravy: If you prefer a thicker gravy, mix 1 tbsp of cornstarch with 2 tbsp cold water, and stir it into the broth during the last 10 minutes of cooking.