This classic pot roast recipe yields tender, juicy meat with flavorful vegetables and a rich gravy. It's perfect for a comforting family dinner or a special occasion.
Ingredients: 1 3-4 pound chuck roast. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup red wine. 2 tablespoons Worcestershire sauce. 2 bay leaves. 4 carrots, peeled and cut into chunks. 4 potatoes, peeled and cut into chunks.
Instructions: Warm the oven up to 325F 160C. Add a lot of salt and pepper to the chuck roast. In a big Dutch oven, heat the olive oil over medium-high heat. It will take about 34 minutes per side to brown the chuck roast after you add it. Take the roast out of the pot and set it aside. Put chopped onions in the same pot and cook for about 5 minutes, until they get soft. Cut up some garlic and add it. Cook for one more minute. Add beef broth and red wine to the pot and scrape up any browned bits on the bottom. Add the bay leaves and Worcestershire sauce and stir. Put the chuck roast back in the pot, cover it, and move it to an oven that has already been heated. Put it in the oven for two hours. Cover the pot, add the potatoes and carrots, and cook for another hour, or until the meat and vegetables are soft. Take the bay leaves out before you serve. Cut the pot roast into pieces and serve it with vegetables and the juices from the pan.
Prep Time: 15 minutes
Cook Time: 180 minutes
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