Classic Beef Pot Roast with Vegetables
This Classic Beef Pot Roast with Vegetables is a tender, flavorful dish where a juicy roast is slow-cooked with carrots, potatoes, and onions, creating a hearty and satisfying meal. Perfect for a Sunday dinner or any family gathering.
Equipment
- Large Dutch oven or roasting pan, Knife, Cutting Board, Measuring Cups, Measuring Spoons, Wooden Spoon, Tongs
Ingrediënten
- 3-4 lb beef chuck roast
- 2 tablespoons olive oil
- 4 carrots peeled and cut into chunks
- 4 potatoes peeled and cut into chunks
- 2 onions quartered
- 4 cloves garlic crushed
- 2 cups beef broth
- 1 cup red wine optional
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- Salt and pepper to taste
Instructies
- Preheat the oven to 325°F (165°C).
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season the beef roast with salt and pepper, then sear it on all sides in the hot oil, about 3-4 minutes per side.
- Remove the beef roast and set aside.
- Add the garlic, onions, carrots, and potatoes to the Dutch oven.
- Sauté for 5 minutes.
- Return the beef roast to the pot, placing it on top of the vegetables.
- Pour in the beef broth and red wine (if using).
- Add the thyme and rosemary, then season with additional salt and pepper.
- Cover the Dutch oven and place it in the preheated oven.
- Roast for 2.
- 5 to 3 hours, or until the meat is tender and easily shreds with a fork.
- Remove the roast from the pot and let it rest for 10 minutes before slicing.
- Serve with the roasted vegetables and sauce from the pot.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of crusty bread or a green salad for a complete, comforting meal.
Wine Advice:
Pair this pot roast with a robust red wine like Cabernet Sauvignon or Merlot to complement the rich flavors of the beef and vegetables.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 35 g | Protein: 40 g | Fat: 20 g | Fiber: 5 g | Sugar: 5 g | Salt: 1.3 g
