Beef Roast Pot😍


2 pounds beef roast (such as chuck roast or sirloin roast)
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
2 stalks celery, chopped
1 cup beef broth
1 cup red wine (optional)
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Preheat the oven to 325°F (165°C).

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

In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. 

Add the beef roast and sear it on all sides until browned. Remove the roast from the pot and set it aside.

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.

Add the carrots, potatoes, and celery to the pot and cook for 5 minutes, stirring occasionally.

Return the beef roast to the pot and nestle it among the vegetables.

In a bowl, whisk together the beef broth, red wine (if using), Worcestershire sauce, tomato paste, dried thyme, and dried rosemary. Pour the mixture over the beef and vegetables in the pot.

Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 to 3 hours, or until the beef is tender and easily shreds with a fork.

Remove the pot from the oven and let it rest for 10 minutes before serving.

Serve the beef roast pot with the tender meat, flavorful vegetables, and a ladle of the rich cooking liquid.

Enjoy the Beef Roast Pot as a hearty and comforting meal. 

This dish combines succulent beef roast with a medley of vegetables, all cooked together in a savory broth. 

The result is tender and flavorful meat, accompanied by perfectly cooked carrots, potatoes, and celery. 

It's a classic and satisfying recipe that's perfect for cozy family dinners or special occasions.

Prep Time: 20 minutes | Cooking Time: 2-3 hours | Total Time: 2 hours 20 minutes - 3 hours 20 minutes

Kcal: Varies depending on ingredients used | Servings: 4-6 servings