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Classic Pot Roast with Vegetables
Ingredients:
- 3-4 pound chuck roast (or preferred cut of beef)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 cup beef broth
- 1/2 cup red wine (optional, can substitute with more broth)
- 2 tablespoons tomato paste
- 3 cloves garlic (minced)
- 1 large onion (sliced)
- 4 large carrots (cut into chunks)
- 4 medium potatoes (cut into large cubes)
- 2 tablespoons cornstarch (optional, for thickening the gravy)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions:
- Prepare the roast:
- Pat the chuck roast dry with a paper towel.
- Season all sides with salt, pepper, garlic powder, onion powder, and thyme.
- Sear the roast:
- Heat olive oil in a large skillet over medium-high heat.
- Sear the roast on all sides until browned (about 2-3 minutes per side). This step locks in the flavor.
- Prepare the slow cooker:
- Place the sliced onions and minced garlic at the bottom of the slow cooker.
- Lay the seared roast on top.
- Add the liquid:
- In a bowl, mix the beef broth, red wine (if using), and tomato paste.
- Pour the mixture over the roast.
- Add the vegetables:
- Arrange the carrots and potatoes around the roast in the slow cooker.
- Cook the pot roast:
- Cover and cook on low for 8-10 hours or on high for 4-6 hours. The meat should be tender and easily pull apart with a fork.
- Thicken the gravy (optional):
- Remove the roast and vegetables from the slow cooker and keep warm.
- Strain the liquid into a saucepan and bring to a simmer.
- Mix 2 tablespoons of cornstarch with 2 tablespoons of water, then stir into the simmering liquid to thicken.
- Serve:
- Slice or shred the pot roast and serve with the carrots, potatoes, and gravy.
- Garnish with fresh parsley for a touch of color.
This dish is a comforting classic perfect for family dinners or special occasions. Let me know if you’d like tips or variati
