Classic Red Pot Roast Recipe

This classic red pot roast recipe is the perfect comfort food for a chilly evening. The meat is tender and juicy, slow-cooked in a savory red wine sauce with a mix of aromatic herbs and vegetables. Serve it with creamy mashed potatoes or crusty bread for a satisfying meal that will warm your soul.

Ingredients

• 3 pounds chuck roast
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions

1. Preheat the oven to 325°F (165°C).
2. Heat the vegetable oil in a Dutch oven or large oven-safe pot over medium-high heat.
3. Season the chuck roast with salt and pepper, then sear it on all sides until browned. Remove the roast from the pot and set it aside.
4. In the same pot, add the sliced onion, minced garlic, carrots, and celery. Sauté for 5 minutes or until the vegetables are slightly softened.
5. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits. Stir in the tomato paste, bay leaves, dried rosemary, and dried thyme.
6. Return the seared chuck roast to the pot. Bring the liquid to a simmer, then cover the pot with a lid.
7. Transfer the pot to the preheated oven and cook for about 3 hours, or until the meat is tender and easily pulls apart with a fork.
8. Remove the pot roast from the oven and let it rest for 10 minutes. Discard the bay leaves.
9. Slice the pot roast and serve it with the vegetables and sauce from the pot. Enjoy!

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