– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons of tomato paste
– 2 tablespoons Worcestershire sauce
– 2 teaspoons of dried thyme
– 2 teaspoons of dried rosemary
– 2 bay leaves
– Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven:
Preheat your oven to 325°F (163°C).
- Season and sear the meat:
– Season the chuck roast generously with salt and pepper on all sides.
– Heat the olive oil in a large casserole dish over medium-high heat.
– Sear the roast on all sides until browned, about 4 to 5 minutes per side. Remove the roast and set aside. - Skip the aromatics:
– In the same casserole dish, add the minced garlic and the minced onion. Sauté until onion is softened, about 3-4 minutes. - Deglaze and add liquid:
– Add the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom.
– Add the beef broth, diced tomatoes, tomato paste and Worcestershire sauce. - Add vegetables and herbs:
– Return the pan-fried roast to the pot.
– Add the chopped carrots, celery, thyme, rosemary and bay leaves. ADVERTISEMENT - Brase the roast:
– Cover the casserole dish with a lid and transfer it to the preheated oven.
– Braise for 3 to 4 hours, or until the meat is tender and flakes easily with a fork. - Serve:
– Remove the roast from the oven and let it rest for a few minutes.
– Slice or mince the roast and place it on a serving dish.
– Pour the vegetables and sauce on top.
– Garnish with chopped fresh parsley. Enjoy your classic pot roast with vegetables, perfect for a comforting family meal!
Enjoy!
