Beef Roast Pot

Ingredients

• 3-4 pounds of chuck roast
• 4 medium carrots, peeled and chopped into 1-inch pieces
• 3 medium potatoes, peeled and quartered
• 2 stalks of celery, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups of beef broth
• 1-2 cups of savory root vegetables (like parsnips or turnips)
• 2 tablespoons olive oil
• 2 teaspoons salt, adjust to taste
• 1 teaspoon black pepper
• 1 tablespoon dried thyme (or 2 tablespoons fresh thyme)
• 1 tablespoon dried rosemary (or 2 tablespoons fresh rosemary)
• 2 bay leaves
• 1 cup red wine (optional)
• 1 tablespoon Worcestershire sauce

Instructions

1. Preheat your oven to 325°F (163°C).
2. Pat the beef roast dry with paper towels and season generously with salt and pepper.
3. In a large Dutch oven, heat the olive oil over medium-high heat and sear the beef roast on all sides until browned.
4. Remove the beef from the pot and sauté chopped onions and minced garlic in the same pot until fragrant.
5. If using, pour in the red wine and scrape the bottom of the pot to deglaze.
6. Return the beef roast to the pot and layer the chopped carrots, potatoes, celery, and any additional root vegetables around it.

Nutrition