Classic roast with vegetables delicious

Ingredients:

3-4 lb chuck roast

2 tablespoons of olive oil

Salt and pepper to taste

4 cloves of garlic, chopped

1 large onion chopped

4 large carrots, peeled and cut into large pieces

4 stalks of celery cut into large pieces

2 cups of beef broth

1 cup of red wine (optional)

1 can (14.5 oz) diced tomatoes

2 tablespoons of tomato paste

2 tablespoons Worcestershire sauce

2 teaspoons of dried thyme

2 teaspoons of dried rosemary

2 bay leaves

Fresh parsley, chopped (for garnish)

Instructions:

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1. Preheat the oven:
   Preheat your oven to 325°F (163°C).
2. Season and sear the meat:
3. Season the chuck roast generously with salt and pepper on all sides.
   Heat the olive oil in a large casserole dish over medium-high heat.
   Sear the roast on all sides until browned, about 4 to 5 minutes per side. Remove the roast and set aside.
4. Skip the aromatics:
   In the same casserole dish, add the minced garlic and the minced onion. Sauté until onion is softened, about 3-4 minutes.
5. Deglaze and add liquid:
   Add the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom.
   Add the beef broth, diced tomatoes, tomato paste and Worcestershire sauce.
6. Add vegetables and herbs:
   Return the pan-fried roast to the pot.
   Add the chopped carrots, celery, thyme, rosemary and bay leaves. ADVERTISEMENT
7. Brase the roast:
   Cover the casserole dish with a lid and transfer it to the preheated oven.
   Braise for 3 to 4 hours, or until the meat is tender and flakes easily with a fork.
8. Serve:
   Remove the roast from the oven and let it rest for a few minutes.
   Slice or mince the roast and place it on a serving dish.
   Pour the vegetables and sauce on top.
   Garnish with chopped fresh parsley. Enjoy your classic pot roast with vegetables, perfect for a comforting family meal!

Enjoy!