Classic Pot Roast with Roasted Vegetables

This classic pot roast recipe is a comforting and hearty dish that is perfect for any occasion. The tender beef is cooked low and slow with a blend of seasonings until it is melt-in-your-mouth delicious. The roasted vegetables add a delicious flavor and texture to the dish.

Ingredients

• 3-4 pound chuck roast
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 pound carrots, peeled and sliced
• 1 pound potatoes, peeled and diced

Directions

1. Preheat oven to 325°F.
2. Season the chuck roast with salt and pepper.
3. Heat vegetable oil in a large Dutch oven over medium-high heat.
4. Brown the chuck roast on all sides, about 3-4 minutes per side.
5. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
6. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
7. Add the bay leaves, thyme, and rosemary.
8. Cover the pot and transfer it to the oven.
9. Cook for 3 hours, turning the roast halfway through.
10. Add the carrots and potatoes to the pot and continue cooking for another 45 minutes to an hour, until the vegetables are tender.
11. Remove the roast and vegetables from the pot and let rest before slicing.
12. Serve the pot roast with the vegetables and pan juices.
13. Enjoy!

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