beef pot roast with vegetables.

Ah, beef pot roast with vegetables 🥩🥕🥔—a classic comfort dish where beef becomes meltingly tender and the vegetables soak up all that rich flavor. Here’s a detailed recipe:

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Classic Beef Pot Roast with Vegetables

Serves: 4–6

Ingredients

For the roast:

• 3–4 lb beef chuck roast
• Salt and black pepper, to taste
• 2–3 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional, or use more broth)
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 tsp dried thyme (or 2 tsp fresh)
• 2 bay leaves

Vegetables:

• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks
• 2 stalks celery, sliced
• Optional: parsnips, turnips, or mushrooms

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Instructions

1. Prep & Brown the Beef

1. Pat the roast dry and season generously with salt and pepper.
2. Heat oil in a large Dutch oven or heavy pot over medium-high heat.
3. Sear the roast 3–4 minutes per side until browned. Remove and set aside.

2. Build the Flavor Base

1. In the same pot, sauté onions until soft, about 3–4 minutes.
2. Add garlic and cook 1 minute.
3. Stir in tomato paste for 1–2 minutes to caramelize slightly.

3. Deglaze & Braise

1. Pour in beef broth and wine, scraping browned bits from the bottom.
2. Stir in Worcestershire sauce, thyme, and bay leaves.
3. Return roast to the pot. Bring to a simmer, then cover.
4. Reduce heat to low and braise 2–3 hours, until beef is fork-tender.

4. Add Vegetables

1. About 1 hour before roast is done, add carrots, potatoes, celery, and any optional vegetables.
2. Cover and continue simmering until veggies are tender and flavorful.

5. Finish & Serve

1. Remove roast and vegetables.
2. Optional: thicken the braising liquid by simmering uncovered for 5–10 minutes or whisking in a slurry of 1 tbsp cornstarch + 1 tbsp cold water.
3. Slice or shred beef, serve with vegetables, and drizzle with pan sauce.

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Tips & Variations

• Slow Cooker: Sear beef, then transfer everything to a slow cooker. Cook LOW 8 hours or HIGH 4–5 hours.
• Flavor Boost: Add fresh rosemary or a splash of balsamic vinegar for extra depth.
• Vegetable Swap: Root vegetables like turnips, parsnips, or rutabaga add sweetness.
• Make Ahead: Cook a day ahead; flavors deepen overnight.

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If you want, I can give a complete meal plan for this roast including mashed potatoes, gravy, and a side salad, perfect for a Sunday dinner.

Do you want me to do that?