Delicious Pot Roast with Vegetables 🍖🥕
Here’s how to make it:
Ingredients:
3-4 lb chuck roast
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and quartered
3 cups beef broth
1/4 cup red wine (optional)
2 tbsp Worcestershire sauce
2 bay leaves
2 tsp dried thyme or 2 sprigs fresh thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Preparation: Pat the chuck roast dry and season with salt and pepper.
Cooking: Heat olive oil in a large pot and sear the roast on all sides until browned. Remove the roast and sauté onions and garlic in the same pot. If using, deglaze with red wine, then add beef broth, Worcestershire sauce, bay leaves, and thyme. Return the roast to the pot, bring to a simmer, cover, and cook on low for 2-3 hours. About an hour in, add the potatoes and carrots, cooking until everything is tender.
Final touches: Remove the roast, shred it, and discard the bay leaves.
Serving: Serve the shredded pot roast with potatoes and carrots, spooning broth over the top and garnishing with fresh parsley.
Do you love hearty meals that warm your soul?
Prep Time: 20 mins | Total Time: 3 hours | Servings: 6
#comfortfood #beefdinner #slowcooking