On a crisp Sunday afternoon, there's something undeniably comforting about the aroma of a pot roast wafting through the house. Gather your family around the table for this timeless classic, where tender chunks of beef are lovingly slow-cooked alongside robust carrots, onions, and celery. With each spoonful enriched by a savory broth tinged with red wine and speckled with rosemary and thyme, this dish doesn't just feed the stomach; it nourishes the soul. Whether you're aiming to impress guests or simply craving a taste of home, this pot roast promises to deliver warmth and satisfaction in every bite.
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Imagine the aroma of slow-cooked beef mingling with hearty vegetables on a lazy Sunday afternoon. The anticipation builds as the tender pot roast simmers in a savory broth, infused with red wine and fragrant herbs. It's more than just a meal; it's a comforting experience that brings everyone together at the table. Let's dive into creating this soul-warming dish.
Steps to follow
1
Generously season the beef chuck roast with salt, black pepper, and garlic powder on all sides.
2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until a golden-brown crust forms.
3
While the meat is searing, chop the onions, carrots, and celery into large chunks and mince the garlic.
4
Remove the seared roast from the pot. Add the chopped vegetables to the pot and sauté for a few minutes. Place the roast back into the pot. Pour in beef broth, red wine (if using), and Worcestershire sauce. Sprinkle rosemary and thyme over the top.
5
Cover the pot with a tight-fitting lid and cook in a preheated oven at 275°F (135°C) for about 4 hours, or until the roast is fork-tender.
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