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A Savory Embrace: Perfecting Pot Pot Roast

Pot Pot Roast made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 lbs beef chuck roast
  • 2 cups beef broth
  • 3 medium onions quartered
  • 4 carrots cut into chunks
  • 3 stalks celery cut into chunks
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. Season the beef chuck roast with salt and pepper on all sides.
  3. In a large Dutch oven, heat oil over medium-high heat. Sear the roast until browned on all sides, about 5-7 minutes per side.
  4. Remove the roast from the pot and set it aside. Add onions, carrots, celery, and garlic to the pot.
  5. Stir in the tomato paste and cook for another 2-3 minutes until aromatic.
  6. Add the beef broth and scrape the bottom of the pot to release any browned bits.
  7. Return the roast to the Dutch oven along with thyme and bay leaves.
  8. Cover the Dutch oven and place it in the preheated oven. Cook for 3-4 hours or until the meat is fork-tender.
  9. Once finished, remove the pot roast from the oven and let it rest for 15 minutes before slicing.
  10. Serve with the cooked vegetables and spoon some of the pan juices over the meat.