Classic pot roast!

A Classic Pot Roast is a timeless, hearty meal that’s perfect for a cozy dinner. With tender, slow-cooked beef, vegetables, and rich flavors, it’s a dish that brings comfort to any table. Here’s a simple recipe for making a flavorful and juicy pot roast:

Ingredients:

• 3-4 lbs (1.5-2 kg) beef chuck roast (or round roast)

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1 large onion, chopped

• 3-4 cloves garlic, minced

• 4 medium carrots, peeled and cut into large chunks

• 4 medium potatoes, peeled and cut into chunks (optional for keto, you can swap for turnips or cauliflower)

• 2 celery stalks, chopped

• 2 cups beef broth (or more as needed)

• 1 cup dry red wine (optional, or you can use more beef broth)

• 2 tablespoons tomato paste

• 2 teaspoons dried thyme (or 2-3 sprigs fresh thyme)

• 2 teaspoons dried rosemary (or 1 sprig fresh rosemary)

• 2 bay leaves

• 1 tablespoon Worcestershire sauce (optional)

• 1 tablespoon soy sauce (optional)

Instructions:

1. Prepare the Roast:

   • Pat the beef roast dry with paper towels. Season generously with salt and pepper on all sides.

2. Brown the Meat:

   • In a large, heavy pot or Dutch oven, heat olive oil over medium-high heat.

   • Add the roast to the pot and sear it on all sides until it’s browned and caramelized (about 4-5 minutes per side). This step locks in the flavors.

3. Add the Aromatics:

   • Once the roast is browned, remove it from the pot and set it aside.

   • In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion softens and becomes translucent.

   • Stir in the tomato paste and cook for another minute to bring out its flavor.

4. Deglaze the Pot:

   • If using wine, pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot (this adds lots of flavor).

   • Add the beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves. Stir well to combine.

5. Cook the Pot Roast:

   • Return the seared roast to the pot. Make sure the roast is partially submerged in the liquid (add more broth if needed).

   • Bring the liquid to a simmer, then cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C).

   • Roast the meat for about 3-4 hours, or until it’s fork-tender and shreds easily. You can check it after 2 hours to add your vegetables (carrots, potatoes, and celery), so they don’t overcook.

6. Add Vegetables:

   • About 1-1.5 hours before the roast is done, add the carrots, potatoes, and celery around the roast in the pot. Make sure they’re submerged in the cooking liquid.

7. Rest and Serve:

   • Once the roast is done, remove it from the oven and let it rest for 10-15 minutes before slicing.

   • Discard the bay leaves and rosemary stems. You can also thicken the sauce with a bit of cornstarch or flour if you’d like a richer gravy, or serve as-is for a more broth-like consistency.

8. Serve:

   • Slice the pot roast against the grain and serve with the vegetables and some of the cooking liquid as gravy.

   • Pair with mashed potatoes, rice, or crusty bread to soak up all the delicious juices!

Tips:

• Slow Cooker Option: If you prefer to cook it in the slow cooker, follow the same steps for browning the meat and sautéing the aromatics, then transfer everything to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.

• Make-Ahead: Pot roast often tastes even better the next day as the flavors continue to meld. You can store leftovers in the fridge for up to 4 days.

Enjoy your Classic Pot Roast! It’s a comforting, flavorful dish that’s perfect for any occasion. Let me know if you need any variations or tips for this recipe!