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Comfort food holds a special place in the hearts and homes of many, evoking feelings of warmth, nostalgia, and satisfaction. It represents the simple yet profound ability of food to bring people together, creating moments of joy and connection around the dining table. Among the myriad options available, few dishes embody the essence of comfort quite like the classic pot roast.

Old Fashioned Pot Roast Recipe

Embrace the warmth and nostalgia of a classic comfort pot roast. This hearty dish is perfect for family gatherings or cozy weeknight dinners, featuring tender beef chuck roast, vibrant vegetables, and aromatic herbs. With easy preparation steps, you’ll create a mouthwatering meal that fills your home with delicious aromas. From searing the beef to perfecting the sauce, this pot roast recipe is sure to impress! #PotRoast #ComfortFood #HomeCooking #FamilyMeals #RecipeIdeas #CookingTips #HeartyDinner
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Ingredients
  

3-4 pounds beef chuck roast

2 tablespoons olive oil

Salt and pepper to taste

1 large onion, chopped

3 cloves garlic, minced

4 large carrots, cut into chunks

3 stalks celery, cut into chunks

3-4 medium Yukon Gold potatoes, quartered

2 cups low-sodium beef broth

1 cup red wine (optional)

2 tablespoons Worcestershire sauce

2 teaspoons dried thyme

2 teaspoons dried rosemary

2 laurel leaves

1 tablespoon cornstarch (optional, for thickening)

Instructions
 

Preheat the oven: Preheat your oven to 325°F (165°C).

    Sear the beef: Season the beef chuck roast generously with salt and pepper. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

      Sauté vegetables: In the same pot, add the chopped onion and garlic. Sauté until the onions are translucent, about 3-4 minutes.

        Add the remaining vegetables: Add the carrots, celery, and potatoes to the pot, stirring to combine. Cook for an additional 3-4 minutes to slightly soften the vegetables.

          Deglaze the pot: Pour in the red wine (if using) and scrape the bottom of the pot to lift any browned bits. Allow it to simmer for 2-3 minutes.

            Combine ingredients: Return the seared roast to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, and laurel leaves. Ensure the liquid covers at least half of the roast; if necessary, add more beef broth or water.

              Cover and roast: Bring the pot to a gentle simmer, then cover with a lid and transfer it to the preheated oven. Let it cook for 3-4 hours, or until the meat is fork-tender.

                Finish the sauce (optional): If you prefer a thicker sauce, remove the roast and vegetables from the pot. Mix cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the pot. Simmer until thickened, about 5 minutes.

                  Serve: Slice the pot roast and serve on a platter with the vegetables. Pour the rich sauce over the top for extra flavor.

                    Prep Time, Total Time, Servings: 20 minutes | 4 hours | 6-8 servings.