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Braised Pot Roast

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Braised pot roast is a classic comfort dish featuring tender beef slow-cooked with vegetables in a rich, flavorful gravy. This easy, hands-off recipe is perfect for family dinners, Sunday meals, or special gatherings. With deep, savory flavors and melt-in-your-mouth texture, this dish will quickly become a household favorite.

Ingredients

  • 3–4 lb beef chuck roast
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 carrots, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 1 cup red wine (optional, substitute with more beef broth)
  • 1 tbsp tomato paste
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • Salt and pepper to taste
  • 2 bay leaves

Instructions

  • Preheat the oven to 325°F (163°C).
  • Season the chuck roast generously with salt and pepper.
  • Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.
  • In the same pot, sauté onions, carrots, and celery for 5-7 minutes until softened.
  • Add garlic and cook for another 1-2 minutes.
  • Stir in tomato paste and cook for 2-3 minutes.
  • Pour in beef broth and red wine (if using), scraping the bottom to deglaze the pot. Add thyme, rosemary, and bay leaves.
  • Return the roast to the pot, ensuring it is mostly submerged in liquid.
  • Cover and transfer to the oven. Braise for 3-4 hours until the meat is fork-tender.
  • Remove roast and let it rest for 10 minutes before slicing.
  • Strain the cooking liquid and simmer for 10-15 minutes to thicken into gravy, if desired.
  • Serve with vegetables and gravy.

Notes

  • For a vegetarian version, substitute beef with mushrooms or hearty root vegetables.
  • For a spicy kick, add a dash of cayenne pepper or jalapeño slices.
  • Experiment with different herbs like oregano or sage for unique flavors.

Find it online: https://thefamilycooking.com/braised-pot-roast/