Pot Roast with Potatoes and Carrots

Ingredients:

For the Pot Roast:

• 3-4 pounds of chuck roast (or brisket)
• Salt and pepper (to taste)
• 2 tablespoons of vegetable oil
• 1 onion, chopped
• 4 cloves of garlic, minced
• 4 cups of beef broth
• 2 tablespoons of Worcestershire sauce
• 2 teaspoons of dried thyme
• 2 bay leaves
• 1 tablespoon of tomato paste

For the Vegetables:

• 4 medium-sized potatoes, peeled and quartered
• 4 large carrots, peeled and cut into chunks
• 1 cup of celery, chopped

For Thickening (Optional):

• Cornstarch or flour (for gravy)
• Fresh parsley (for garnish)

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Preparation :

1. Prepare the Meat: Start by seasoning your chuck roast generously with salt and pepper on all sides. Let it sit at room temperature for about 30 minutes to an hour before cooking; this helps it to cook more evenly.

1. Sear the Roast: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, carefully place the roast in the pot. Sear it for about 4-5 minutes on each side until browned. This step adds flavor through the Maillard reaction.

1. Sauté the Aromatics: Once the roast is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes until the onions are translucent, scraping up any browned bits from the bottom.

1. Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant. Be careful not to burn the garlic.

1. Deglaze the Pot: Pour in the beef broth, followed by the Worcestershire sauce. Use a wooden spoon to scrape up any remaining bits stuck to the pot, enhancing the flavor of the broth.

1. Bring to a Simmer: Add the tomato paste, thyme, bay leaves, and any additional seasoning you desire. Stir to combine, and then return the roast to the pot, making sure it is submerged in the liquid as much as possible

1. Slow Cook the Roast: Cover the pot with a lid, reduce the heat to low, and let it simmer for about 3 hours. You want the roast to be fork-tender, so check periodically and adjust the heat if necessary.

1. Add Vegetables: After 2.5 to 3 hours of cooking, add the potatoes and remaining carrots. They should be placed on top of the roast and submerged in the broth for maximum flavor.

1. Continue Cooking: Cover the pot again and continue cooking for another 1-2 hours until the vegetables are tender and the meat falls apart easily when tested with a fork.

1. Finish and Serve: Once everything is cooked, you can thicken the broth using cornstarch or flour if you prefer a gravy-like consistency. Remove the bay leaves, slice the pot roast, and serve hot with the vegetables. Garnish with fresh parsley if desired.

How to Make

1. Choosing the Right Cut
   Opt for a chuck roast as it has the perfect balance of fat and connective tissue, which breaks down during cooking to create a tender and flavorful dish.

1. Marinating for Extra Flavor
   For an extra depth of flavor, you can marinate the roast overnight in a mixture of beef broth, red wine, garlic, and herbs.

1. Searing for Depth
   Don’t skip the searing step. It creates a Maillard reaction, enhancing the flavor and texture of the roast.

1. Layering Flavors
   Sautéing the onions and garlic before adding the liquids ensures they release their full flavor, adding complexity to the dish.

1. Deglazing for Richness
   Deglazing the pot with wine or broth picks up all the flavorful bits stuck to the bottom of the pot, which will enrich the braising liquid.

1. Slow Cooking
   Low and slow is the key to a perfect pot roast. Cooking at a low temperature for several hours ensures the meat becomes melt-in-your-mouth tender.

1. Maintaining Moisture
   Keeping the lid on the pot while cooking helps to trap the moisture and flavors, preventing the roast from drying out.

1. Checking for Doneness
   Test the roast by inserting a fork into the meat; if it pulls apart easily, it’s done. Overcooking can cause the meat to dry out, so keep an eye on it towards the end.

1. Resting the Meat
   Allowing the roast to rest before slicing ensures that the juices redistribute throughout the meat, making each bite juicy and flavorful.

1. Serving with Style
   Present the sliced roast on a platter surrounded by the vibrant carrots and potatoes. Drizzle with the gravy for a stunning and appetizing presentation.