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Classic Pot Roast with Root Vegetables and Herbs
Created by: Howcan Team
Ingredients
- 1 (3-pound) chuck roast
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 carrots, peeled and cut into 2-inch pieces
- 3 parsnips, peeled and cut into 2-inch pieces
- 2 large potatoes, peeled and cut into 2-inch pieces
Instructions
- Preheat the oven to 325 degrees F.
- Season the chuck roast with salt and pepper.
- In a large Dutch oven, heat the vegetable oil over medium-high heat.
- Add the chuck roast and sear on all sides until browned, about 4-5 minutes per side.
- Remove the roast from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Return the chuck roast to the pot and add the rosemary and thyme sprigs.
- Cover the pot and transfer to the preheated oven.
- Cook for 2 hours, then add the carrots, parsnips, and potatoes to the pot.
- Cover and continue cooking for an additional 1-1.5 hours, or until the meat is tender and the vegetables are cooked through.
- Remove the pot from the oven and let the roast rest for 10-15 minutes before slicing.
- Serve the pot roast with the root vegetables and herbs, and enjoy!
The history of Classic Pot Roast with root vegetables and herbs dates back to early American settlers, who adapted traditional European slow-cooking methods to create a hearty, comforting dish. Chefs like Julia Child and James Beard popularized the recipe, emphasizing the use of locally sourced root vegetables and aromatic herbs to enhance the flavors. This iconic dish has become a staple in American cuisine, particularly in regions known for their agricultural abundance, such as the Midwest and the Pacific Northwest. Today, the best versions of this dish can be found in farm-to-table restaurants that prioritize fresh, seasonal ingredients. The key to a perfect pot roast lies in the quality of the meat, the slow cooking process, and the careful balance of herbs and vegetables to create a rich, flavorful gravy. Whether it's a classic preparation or a modern twist, pot roast with root vegetables and herbs continues to be a beloved comfort food that brings people together around the dinner table.
260 min
6
450 calories
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