Directions:
- Preheat your oven to 325°F (165°C).
- Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper.
- Sear the roast on all sides until browned, about 4 minutes per side. Remove from the pot and set aside.
- In the same pot, add onions and garlic, cooking for 2-3 minutes until softened and fragrant.
- Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute to blend flavors.
- Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Return the roast to the pot, nestling it into the liquid. Add carrots and potatoes around the meat.
- Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
- (Optional) For a thicker gravy, remove the meat and vegetables from the pot and keep them warm. In a small bowl, mix cornstarch and water, then stir the mixture into the cooking liquid over medium heat until thickened.
- Serve the pot roast with vegetables, spooning gravy over the top for extra flavor.
The Heart of Home Cooking
This pot roast isn’t just a meal—it’s an experience. The smell of the roast cooking in your oven fills your home with a sense of warmth and nostalgia, setting the tone for a comforting evening. Serve it alongside crusty bread or a light salad, and you’ll have a dinner that brings people together.
No matter the occasion, this pot roast recipe is sure to be a favorite for years to come. It’s a dish that combines simplicity and flavor, proving that the best meals are often the ones made with love and a few classic ingredients.
Pages: 1 2
