Here’s a classic and hearty Beef Roast Pot recipe:
Ingredients:
- 3-4 lb (1.5-2 kg) beef chuck roast
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 large onion, chopped
- 4 carrots, peeled and cut into large chunks
- 4 potatoes, peeled and cut into large chunks
- 3 celery stalks, chopped
- 2 cups beef broth
- 1 cup red wine (optional, can replace with more broth)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 sprig fresh rosemary (or 1 tsp dried rosemary)
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions:
Prepare the Beef Roast:
- Season Beef: Pat the beef roast dry with paper towels and season generously with salt and pepper on all sides.
- Sear the Beef: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove the beef and set it aside.
Build the Base:
- Sauté Vegetables: In the same pot, add the chopped onion, garlic, and celery. Sauté for 3-4 minutes until softened and fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes to develop flavor.
- Deglaze: Add red wine (if using) or some beef broth to deglaze the pot, scraping up any browned bits from the bottom.
Cook the Roast:
- Add Broth and Seasonings: Return the seared beef roast to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Simmer: Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the roast cook for 2 ½ to 3 hours, until the beef is tender and can be easily shredded with a fork.
Add Vegetables:
- Add Root Vegetables: After about 2 hours of cooking, add the potatoes and carrots to the pot. Make sure they are submerged in the broth. Continue cooking for another 45 minutes to 1 hour until the vegetables are tender.
Thicken the Gravy (Optional):
- Thicken Sauce: If you prefer a thicker gravy, mix the cornstarch with water and stir it into the pot during the last 10-15 minutes of cooking. Stir until the sauce thickens.
Serve:
- Serve: Once the beef and vegetables are tender, remove the thyme sprigs, rosemary, and bay leaves. Serve the beef roast in thick slices or shredded, along with the vegetables and gravy.
This Beef Roast Pot is perfect for a comforting family dinner. Serve it with crusty bread or mashed potatoes for an extra hearty meal!
