Classic Slow-Cooked Pot Roast with Vegetables

Introduction:
This classic pot roast is comfort food at its finest. Slowly cooked to tender perfection, the beef absorbs a savory blend of flavors while the potatoes, carrots, and other vegetables create a hearty, flavorful meal. Perfect for a cozy family dinner or any special occasion, this recipe will fill your home with mouth-watering aromas and satisfy everyone’s appetite.

Pot Roast with Vegetables Recipe

Ingredients:

• 3-4 lb beef chuck roast
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 lb carrots, peeled and cut into chunks
• 1 lb potatoes, peeled and cubed
• 2-3 stalks celery, chopped
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Roast:

• Season the beef chuck roast generously with salt and pepper on all sides.

1. Sear the Roast:

• In a large skillet over medium-high heat, add olive oil and sear the roast on each side for 3-4 minutes, until browned.
• Remove the roast and set it aside.

1. Cook the Aromatics:

• In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.

1. Assemble the Ingredients:

• In a slow cooker, place the seared roast, sautéed onion, and garlic.
• Pour in the beef broth, then add the tomato paste and Worcestershire sauce, stirring to combine.
• Add the carrots, potatoes, and celery around the roast.
• Place rosemary, thyme, and bay leaves on top.

1. Slow Cook:

• Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.

1. Serve:

• Remove the herbs and bay leaves.
• Garnish with fresh parsley before serving.

Enjoy this warm and hearty pot roast with your favorite sides or fresh bread!