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Pot Roast

Pot Roast
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A comforting and hearty Pot Roast recipe delivering tender, flavorful beef with vibrant vegetables and savory broth. Perfect for a quick weeknight dinner that feels like a warm hug on a plate, this all-in-one dish uses simple ingredients and a foolproof method to ensure melt-in-your-mouth meat and rich flavors.

Ingredients

Scale

Meat

  • 3 to 4 pounds beef chuck roast

Vegetables

  • 4 large carrots, peeled and cut into chunks
  • 3 celery stalks, chopped
  • 2 yellow onions, diced
  • 4 garlic cloves, minced

Liquids & Sauces

  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil

Herbs & Seasonings

  • 3 fresh thyme sprigs
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prep and Sear the Roast: Pat the beef chuck roast dry and season generously with salt and pepper. Heat olive oil in a heavy pot over medium-high heat, then sear the roast on all sides until richly browned. This locks in juices and creates a flavorful crust.
  2. Sauté the Aromatics: Remove the roast and set aside. In the same pot, add diced onions, chopped celery, and carrots. Stir and cook until onions are translucent and vegetables start to soften. Add minced garlic last to prevent burning and allow aromas to develop.
  3. Deglaze and Build the Braise: Stir in tomato paste, then slowly pour in the beef broth while scraping browned bits off the bottom of the pot. Add fresh thyme sprigs and bay leaves, then nestle the seared roast back into the liquid, ensuring it’s partially submerged.
  4. Simmer Until Tender: Cover the pot tightly and reduce heat to low. Let simmer gently for 2 to 2.5 hours, turning the roast once halfway through to ensure even cooking. The meat will become fork-tender and infused with rich flavors.
  5. Finish and Rest: Remove pot from heat and let the roast rest in the braising liquid for 10–15 minutes to redistribute juices. Discard bay leaves and thyme stems before serving.

Notes

  • Let roast sit at room temperature for 30 minutes before cooking for even cooking.
  • Don’t skip searing to develop flavor and a beautiful crust.
  • Use low heat during braising for tender, melt-in-your-mouth meat.
  • Use a heavy-bottomed pot or Dutch oven for even heat distribution.
  • To thicken sauce, whisk in a cornstarch slurry after cooking.

Nutrition

Keywords: pot roast, beef chuck roast, comfort food, braised beef, one pot meal, hearty dinner

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