Savory Herb Pot Roast

This Savory Herb Pot Roast combines traditional slow-cooking methods with a touch of creativity by incorporating seasonal root vegetables and a hint of red wine for depth. The tender beef, infused with aromatic herbs, creates a comforting and hearty meal perfect for family gatherings or cozy dinners. Each bite is a delightful balance of flavors, making it both satisfying and appealing.

Ingredients:

• 3-4 lbs beef chuck roast
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Season the beef chuck roast generously with salt and pepper.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
4. Remove the roast from the pot and set aside. Add the chopped onion and garlic to the pot, sautéing until softened, about 3-4 minutes.
5. Stir in the tomato paste, then add the beef broth and red wine, scraping the bottom of the pot to release any browned bits.
6. Return the roast to the pot and add the carrots, potatoes, thyme, rosemary, and bay leaf.
7. Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is fork-tender.
8. Remove the pot from the oven and let it rest for 10-15 minutes before slicing. Serve with the vegetables and cooking juices.