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As the leaves turn golden and the air becomes crisp, there's nothing quite like the heartwarming aroma of a savory autumn beef and vegetable pot roast filling your home. This dish not only embodies the essence of comfort food but also showcases seasonal vegetables, making it a perfect choice for family gatherings or cozy dinners. The pot roast is a timeless classic that has graced tables for generations, merging tender beef with vibrant vegetables, all simmered to perfection. As autumn sets in, the desire for hearty meals grows, and this pot roast offers a nourishing option that satisfies both the palate and the soul.

Hearty Beef & Vegetable Pot Roast

Experience the warmth of autumn with a delicious Savory Beef and Vegetable Pot Roast. This classic dish combines tender beef chuck roast with vibrant seasonal veggies like carrots and potatoes, all slow-cooked to perfection. Discover tips for selecting the best ingredients, the importance of aromatics like onions and garlic, and how to create a depth of flavor with quality broth and seasonings. A perfect meal for cozy gatherings that nourishes both body and soul.
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Ingredients
  

3-4 lbs beef chuck roast

4 medium carrots, peeled and cut into large chunks

3 medium potatoes, peeled and cut into quarters

1 large onion, chopped

3 cloves garlic, minced

2 cups beef broth

1 cup red wine (optional; can use more broth as a substitute)

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (165°C).

    Sear the Beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef chuck roast generously with salt and pepper. Once the oil is hot, sear the roast on all sides until browned (about 4-5 minutes per side). Remove the beef and set it aside.

      Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onions become translucent and fragrant.

        Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to release any brown bits. Allow it to simmer for about 3 minutes until slightly reduced.

          Add Veggies & Seasoning: Stir in the carrots, potatoes, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, and beef broth. Mix well to combine.

            Return the Beef: Place the seared beef chuck roast back into the pot, ensuring it is submerged in the liquid and surrounded by the vegetables.

              Cover and Cook: Cover the pot with a lid and transfer it to the preheated oven. Cook for about 3-4 hours or until the meat is tender and falls apart easily when handled. Check occasionally; if the liquid level is too low, add more broth or water.

                Finish and Serve: Once the roast is cooked, remove it from the oven. Let it rest for 10-15 minutes and then slice or shred the beef. Discard the bay leaves before serving.

                  Garnish: Ladle the delicious broth and veggies into bowls, top with generous slices of beef, and sprinkle with fresh chopped parsley.

                    Prep Time, Total Time, Servings: 20 min | 4 hours | 6-8 servings