Beef Pot Roast with Vegetables 🥩🥕🥦🥔
▶️Ingredients:
3-4 lb (1.36 – 1.81 kg) beef chuck roast
1 tablespoon (15 ml) olive oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon (5 ml) dried thyme
1/2 teaspoon (2.5 ml) dried rosemary
1/4 teaspoon (1.25 ml) black pepper
1 teaspoon (5 ml) salt
1/4 cup (60 ml) all-purpose flour
3 cups (720 ml) beef broth
1 cup (240 ml) dry red wine (optional, can substitute with more beef broth)
2 tablespoons (30 ml) Worcestershire sauce
1 lb (450 g) Yukon Gold potatoes, quartered
1 lb (450 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks
1 head broccoli, cut into florets
2 tablespoons (30 ml) butter, melted
1/2 teaspoon (2.5 ml) garlic powder
Fresh parsley, chopped (for garnish)
▶️Directions:
Preheat oven to 325°F (160°C).
Pat the chuck roast dry with paper towels and season generously with salt and pepper. Dredge the roast in flour, shaking off any excess.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic, thyme, and rosemary and cook for 1 minute more, until fragrant.
Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Stir in Worcestershire sauce.
Return the roast to the pot. The liquid should cover about two-thirds of the roast; add more beef broth if needed. Bring to a simmer, then cover the pot and transfer to the preheated oven.
Braise the roast for 3-4 hours, or until fork-tender.
About 45 minutes before the roast is done, prepare the vegetables. In a large bowl, toss the quartered potatoes and carrots with melted butter and garlic powder. Season with salt and pepper.
Add the potatoes and carrots to the Dutch oven around the roast. Continue to braise for the remaining 45 minutes, or until the vegetables are tender.
During the last 15 minutes of cooking, add the broccoli florets to the pot, nestling them amongst the roast and other vegetables. They should be bright green and slightly tender-crisp.
Remove the pot from the oven and let rest for 10-15 minutes before shredding the roast with two forks.
Serve the shredded pot roast with the roasted potatoes, carrots, and broccoli. Garnish with fresh parsley.
Beef Pot Roast with Vegetables
