Easy Pot Roast
This easy pot roast is the perfect hearty meal for a cozy winter evening with the family. Simple to prepare, it fills the house with a savory aroma as it cooks to perfection.
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 4 large carrots, cut into 2-inch pieces
- 3 large potatoes, quartered
- 2 stalks celery, cut into 1-inch pieces
- 2 sprigs fresh thyme
- 1 bay leaf
Method
- Preheat your oven to 300 degrees F (150 degrees C).
- Heat the vegetable oil in a large Dutch oven over medium-high heat.
- Season the beef chuck roast with salt and pepper, then sear it in the hot oil until brown on all sides, about 8-10 minutes total.
- Remove the roast from the pot and set aside.
- Reduce the heat to medium and add the garlic to the pot, sautéing for about 1 minute until fragrant.
- Stir in the beef broth, red wine, and tomato paste, scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot and add carrots, potatoes, celery, thyme, and bay leaf around the meat.
- Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.
- Roast in the oven for 3 to 3 1/2 hours, or until the meat is very tender and can be pulled apart easily with a fork.
- Remove from oven, discard the thyme and bay leaf, and let the meat rest for about 10 minutes before serving with the vegetables and cooking liquid.