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Introduction
When it comes to comfort food, few dishes rival the heartwarming appeal of a Dutch Oven Pot Roast with Vegetables. This one-pot wonder combines tender, slow-cooked beef with a medley of perfectly seasoned vegetables, creating a meal that’s as nourishing as it is delicious. Whether you're preparing a family dinner or hosting guests, this recipe is a surefire way to impress while keeping things simple. Let’s dive into how you can make this classic dish in your kitchen.
Ingredients
To create this savory masterpiece, gather the following:
For the pot roast:
3–4 lb chuck roast (or any well-marbled cut of beef)
2 tbsp olive oil
Salt and pepper to taste
1 cup beef broth
1 cup red wine (optional)
2 tbsp tomato paste
4 garlic cloves, minced
1 large onion, quartered
2 sprigs fresh rosemary
3 sprigs fresh thyme
For the vegetables:
4 large carrots, cut into chunks
3 celery stalks, chopped
1 lb baby potatoes (or regular potatoes cut into chunks)
1 cup parsnips, diced (optional)
Directions
Prep the Meat:
Pat the chuck roast dry with paper towels, then generously season it with salt and pepper.
Sear the Roast:
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until golden brown, about 3–4 minutes per side. Remove the roast and set aside.
Sauté the Aromatics:
In the same Dutch oven, add minced garlic and quartered onions. Sauté until fragrant, about 2 minutes. Stir in tomato paste and cook for another minute.
Deglaze the Pot:
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.
Add the Liquids and Herbs:
Return the roast to the Dutch oven. Add beef broth, rosemary, and thyme. Bring to a gentle simmer.
Add the Vegetables:
Arrange carrots, celery, potatoes, and parsnips around the roast. Ensure they are partially submerged in the liquid for even cooking.
Cook Low and Slow:
Cover the Dutch oven and transfer it to a preheated 300°F (150°C) oven. Cook for 3–4 hours or until the meat is fork-tender and the vegetables are soft.
Serve:
Remove from the oven and let rest for 10 minutes before slicing the roast. Serve warm with the vegetables and a ladle of the rich pan juices.
Serving and Storage Tips
Serving: Pair this dish with a side of crusty bread to soak up the flavorful juices or serve over mashed potatoes for an extra indulgent meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freezing: Freeze in individual portions with some sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations
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