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Classic Pot Roast with Vegetables

A classic pot roast is the kind of hearty, comforting meal that fills the kitchen with rich flavor and delivers tender beef with perfectly cooked vegetables. This simple recipe uses slow cooking to create a family dinner that feels timeless and satisfying.
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Ingredients Method

Ingredients
  

Ingredients
  • 3 to 4 pounds Richwood Meat chuck roast
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 medium yellow onion cut into large pieces
  • 4 carrots peeled and cut into chunks
  • 4 celery stalks cut into chunks
  • 1 pound baby potatoes
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1 cup red wine or additional beef broth
  • 2 teaspoons Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves

Method
 

Directions
  1. Preheat the oven to 325°F.
  2. Pat the chuck roast dry with paper towels and season all sides with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear the roast for 4 to 5 minutes per side until deeply browned. Transfer to a plate and set aside.
  5. Add the onion, carrots, and celery to the pot and cook for 4 to 5 minutes.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the beef broth, red wine, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot.
  8. Return the roast to the pot. Add the rosemary, thyme, and bay leaves.
  9. Cover and place in the oven for 2 hours.
  10. Add the potatoes around the roast, cover again, and continue cooking for 1 to 1 1/2 hours, or until the beef is fork-tender and the vegetables are cooked through.
  11. Remove the roast from the pot and let it rest for 10 minutes before slicing or shredding.
  12. Serve the pot roast with the vegetables and spoon some of the cooking liquid over the top.