Southern-Style Georgia Pot Roast with Peach Glaze

This Georgia pot roast combines traditional slow-cooking techniques with a creative twist of a peach glaze, giving it a sweet and savory balance that embodies Southern flavors. The tender beef is infused with aromatic herbs and spices, while the peach glaze adds a unique depth of flavor, making this dish perfect for family gatherings or cozy dinners. It's hearty, comforting, and meets a variety of dietary preferences.

Ingredients:

• 3 to 4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 carrots, chopped
• 3 stalks celery, chopped
• 2 cups beef broth
• 1 cup fresh peaches, pitted and diced
• 1 tablespoon Dijon mustard
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 300°F (150°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned, about 4-5 minutes per side.
3. Remove the roast and add the chopped onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
4. Return the roast to the pot and add the beef broth, making sure the roast is partially submerged.
5. In a small bowl, mix the diced peaches, Dijon mustard, brown sugar, Worcestershire sauce, thyme, and rosemary. Spread this mixture over the roast.
6. Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is fork-tender.
7. Once done, remove the pot roast from the oven and let it rest for 10 minutes before slicing.
8. Serve the pot roast with the vegetables and drizzled with the pan juices, garnished with fresh parsley.