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When it comes to comfort food, few dishes evoke the warmth and satisfaction of a hearty beef and vegetable pot roast. This classic meal is not just food; it embodies the essence of home cooking, bringing families together around the dinner table. The rich aroma of slow-cooked beef mingling with fresh vegetables fills the kitchen, creating an inviting atmosphere that promises nourishment and joy. Whether it's a chilly winter evening or a busy weeknight, a pot roast stands as a reminder of simpler times, making it a beloved staple in many households.

Hearty Beef & Vegetable Pot Roast

Discover the joy of cooking with this comforting hearty beef and vegetable pot roast recipe. Perfect for chilly evenings, this classic dish features tender beef, fresh seasonal vegetables, and aromatic herbs, creating a warm and inviting meal for family and friends. With simple ingredients and easy preparation steps, you'll create a rich, flavorful pot roast that nourishes both body and spirit. Embrace the essence of home cooking and make memories around the dinner table!
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Ingredients
  

3 to 4 lbs beef chuck roast

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

4 large carrots, peeled and cut into chunks

4 medium potatoes, peeled and cubed

2 cups green beans, trimmed

2 cups beef broth

1 cup red wine (optional, enhances flavor)

2 tablespoons tomato paste

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 bay leaf

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preparation: Start by seasoning the beef chuck roast with a generous amount of salt and freshly ground black pepper on all sides to enhance flavor.

    Sear the Meat: In a large cast-iron pot or Dutch oven, heat the olive oil over medium-high heat. Once sizzling, add the seasoned roast and sear each side for about 4-5 minutes, or until it develops a rich, brown crust. After browning, carefully remove the roast from the pot and set it aside on a plate.

      Sauté the Aromatics: In the same pot, add the chopped onion. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent. Next, add the minced garlic and stir for an additional minute until fragrant, making sure not to burn it.

        Deglaze the Pot: Pour in the red wine and deglaze the pot by scraping the bottom with a wooden spoon to release any delicious browned bits. Allow it to simmer for about 2-3 minutes so the alcohol can cook off and the flavors can meld.

          Build the Base: Stir in the tomato paste, followed by the beef broth, dried thyme, dried rosemary, and the bay leaf. Mix well, ensuring everything is thoroughly combined.

            Add Vegetables: Return the seared roast to the pot, nestling it in the liquid. Arrange the chunks of carrots, cubed potatoes, and trimmed green beans around the roast, making sure they are evenly distributed within the pot.

              Cook Low and Slow: Cover the pot with its lid and transfer it to a preheated oven set at 300°F (150°C). Allow it to roast for 3 to 4 hours, or until the beef becomes fork-tender and the vegetables are cooked through.

                Final Touch: Once the cooking time is complete, carefully remove the pot from the oven. Let it rest for approximately 15 minutes, allowing the juices to redistribute. Discard the bay leaf before serving.

                  Garnish and Serve: Slice the roast into thick pieces and plate it alongside a generous serving of the tender vegetables. Finish with a sprinkle of freshly chopped parsley for a vibrant, inviting look. Enjoy every comforting bite!

                    Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 6-8