POT ROAST with POTATOES & CARROTS
🛒 The Comforting Ingredients:
- The Savory Centerpiece:
- 3 to 4 lb Beef Chuck Roast: Well-marbled (this specific cut is absolute perfection for a slow braise!).
- The Rustic Garden Bed:
- 1 lb Baby Yellow Potatoes: Halved so they absorb the rich beef gravy.
- 4 Large Carrots: Peeled and cut into thick, chunky rounds (keeping them thick ensures they don’t get mushy!).
- 1 Large Yellow Onion: Thickly sliced to add a melting, natural sweetness to the sauce.
- The Rich Braising Liquid & Aromatics:
- 2 cups Low-Sodium Beef Broth: The savory foundation for our slow simmer.
- 1/2 cup Dry Red Wine: (Optional—adds a beautiful, elegant depth. Substitute with extra beef broth if preferred).
- 3 Cloves Fresh Garlic: Smashed to release their oils.
- 2 tbsp Tomato Paste: For a rich, concentrated umami boost.
- 2 Sprigs Fresh Thyme & 1 Sprig Fresh Rosemary: Tied together to infuse the pot with botanical goodness.
- The Sear Essentials:
- 2 tbsp Olive Oil or Avocado Oil: For achieving that perfect, high-heat golden crust.
- Coarse Sea Salt & Coarsely Cracked Black Pepper: To taste.
👨🍳 Step-by-Step Instructions:
1. Prep and Season Your Canvas
Take your chuck roast out of the refrigerator 20 minutes before cooking to take the chill off—this helps it sear evenly! Pat the beef completely dry with a paper towel. Season all sides of the meat incredibly generously with coarse sea salt and cracked black pepper. Don’t be shy; a thick roast needs a good layer of seasoning! 🥩🧂
Pages: 1 2
