Braised Beef Pot Roast with Root Vegetables
Craving a hearty and satisfying meal? This Braised Beef Pot Roast with Root Vegetables is a classic filling dinner recipe that brings comfort to your table. You will love how tender the beef becomes, melting in your mouth alongside flavorful, tender vegetables.
Key Ingredients & Substitutions:
- Beef Chuck Roast: You can also use a brisket or round roast for this filling dinner recipe.
- Root Vegetables: Carrots, potatoes, and onions are classic. Feel free to add parsnips or sweet potatoes.
- Beef Broth: Vegetable broth works as a substitute if needed.
- Tomato Paste: This adds depth of flavor; no direct substitute is recommended for the best results.
Ingredients:
- Main:
- 3-4 lb boneless beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and roughly chopped
- 3 celery stalks, roughly chopped
- 2 lbs small red or Yukon gold potatoes, halved
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Spices:
- 1 tablespoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 3 hours 30 minutes
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes
- Servings: 6-8
- Tools Needed: Large Dutch oven or oven-safe pot, tongs
Step-by-Step Instructions:
1. Sear the Beef
Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the beef and set it aside.
2. Sauté the Aromatics
Add the chopped onion, carrots, and celery to the Dutch oven. Cook for 5-7 minutes until the vegetables soften and begin to caramelize. This step builds a foundational flavor for your filling dinner recipe.
3. Deglaze and Build Flavor
Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Add the dried thyme, dried rosemary, and bay leaves.
4. Braise the Pot Roast
Return the seared beef to the Dutch oven. Ensure the liquid mostly covers the beef; add more broth if necessary. Bring the mixture to a simmer, then cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Cook for 2 hours.
5. Add the Potatoes
Carefully remove the Dutch oven from the oven. Add the halved potatoes around the beef. Cover again and return to the oven for another 1 hour to 1 hour 15 minutes, or until the beef is fork-tender and the potatoes are soft.
6. Rest and Serve
Remove the pot roast from the oven and let it rest, covered, for 10-15 minutes before serving. Discard the bay leaves. You can shred the beef or slice it against the grain. Serve this comforting filling dinner recipe with the delicious root vegetables and braising liquid.
Variation Ideas:
- Extra Vegetables: Add parsnips or sweet potatoes along with the regular potatoes for more variety.
- Herb Twist: Experiment with fresh herbs like parsley or chives, stirred in at the end.
- Mushroom Boost: Sauté sliced mushrooms with the initial aromatics for an earthy flavor.
Storage Instructions:
Store leftover Braised Beef Pot Roast with Root Vegetables in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat or in the microwave until heated through. The flavors often deepen overnight, making it an even more delicious filling dinner recipe the next day.
Frequently Asked Questions (FAQ):
Q: Can you make this pot roast in a slow cooker?
A: Yes, after searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, adding potatoes during the last 2 hours.
Q: How do you thicken the sauce?
A: If you prefer a thicker sauce, remove the beef and vegetables, then simmer the liquid on the stovetop. You can also mix a tablespoon of cornstarch with a tablespoon of cold water, then whisk it into the simmering sauce.
Q: Can you prepare this filling dinner recipe ahead of time?
A: Absolutely! Pot roast often tastes even better the next day. Prepare it entirely, then cool and store in the refrigerator. Reheat gently before serving.
Q: What cut of beef is best for pot roast?
A: Beef chuck roast is ideal because its marbling and connective tissue break down beautifully during slow cooking, resulting in a tender and flavorful dish.
Q: Why is searing the beef important?
A: Searing creates a delicious brown crust on the beef, which adds a significant depth of flavor to the overall dish through the Maillard reaction.
Q: Can you add other spices?
A: Yes, you can adjust the spices to your preference. A pinch of smoked paprika or a dash of garlic powder can complement this filling dinner recipe well.
