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When it comes to home cooking, few dishes embody the essence of comfort food quite like a pot roast. This timeless meal has been a staple in kitchens across the globe, providing a sense of warmth and satisfaction with each bite. The appeal of comfort food lies not only in its ability to nourish but also in its power to evoke cherished memories of family gatherings, chilly evenings, and the simple joy of sharing a hearty meal with loved ones.

Hearty Beef & Vegetable Pot Roast

Bring the warmth of home cooking to your kitchen with this comforting Beef & Garden Vegetable Pot Roast. Perfect for chilly evenings, this dish combines tender beef chuck with a medley of vibrant vegetables, all slow-cooked to perfection. With rich flavors enhanced by aromatics and fresh herbs, every bite is a delightful experience. Discover the joy of creating a hearty pot roast that nourishes both body and soul, perfect for family gatherings or cozy dinners. Enjoy the process and create lasting memories around the dinner table!
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Ingredients
  

3 lbs beef chuck roast

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

4 cups beef broth

2 cups carrots, cut into 1-inch pieces

2 cups potatoes, diced (Yukon Gold or Russet)

1 cup celery, sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

2 tablespoons tomato paste

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

Chopped fresh parsley for garnish

Instructions
 

Prepare the Beef: Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.

    Sear the Meat: In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the roast. Sear for about 4-5 minutes on each side until a rich brown crust forms. Remove the roast from the pot and set aside.

      Sauté Aromatics: In the same pot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.

        Deglaze the Pot: Stir in the tomato paste, scraping the bottom of the pot to release any browned bits. Pour in the red wine (if using) and allow it to simmer for 2-3 minutes to reduce slightly.

          Combine Ingredients: Return the seared roast to the pot. Pour in the beef broth, and add the carrots, potatoes, celery, thyme, rosemary, and bay leaves. Make sure the vegetables are submerged in the liquid as much as possible.

            Cook the Pot Roast: Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for 3 to 4 hours, or until the meat is fork-tender. Alternatively, you can place the covered pot in a preheated oven at 300°F (150°C) and roast for the same time.

              Finish and Serve: Once cooked, carefully remove the roast from the pot. Let it rest for 10-15 minutes before slicing. Discard the bay leaves and check the seasoning, adjusting salt and pepper as needed. Serve the sliced roast with the hearty vegetables and a ladle of the broth. Garnish with chopped fresh parsley for a pop of color.

                Enjoy! Pair with crusty bread or over a bed of creamy mashed potatoes for a comforting meal.

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