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There's something undeniably soothing about comfort food. It has the remarkable ability to evoke feelings of warmth and nostalgia, transporting us back to cherished moments spent around the dinner table with loved ones. Among the many dishes that fall under this category, pot roast stands out as a quintessential family favorite. Its rich, savory flavors and tender textures have made it a staple in homes across generations, bringing people together for hearty meals and meaningful conversations.

Hearty Beef & Vegetable Pot Roast

Discover the warmth and nostalgia of a hearty beef and vegetable pot roast, a quintessential comfort food that's perfect for family dinners. This dish combines tender beef chuck roast with vibrant vegetables like carrots, potatoes, and green beans, all simmered in a rich broth that's infused with aromatic herbs. With simple preparation and minimal effort, you can create a culinary masterpiece that brings loved ones together, igniting conversations and cherished memories. Dive into this timeless recipe that adapts to your taste, offering a satisfying and nutritious meal for everyone at the table.
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Ingredients
  

3 to 4 lbs beef chuck roast

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

4 large carrots, cut into chunks

4 medium potatoes, cubed

2 cups green beans, trimmed

2 cups beef broth

1 cup red wine (optional, but recommended)

2 tablespoons tomato paste

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 bay leaf

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preparation: Season the beef chuck roast generously with salt and pepper on all sides.

    Sear the Meat: In a large cast-iron pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the roast and sear for about 4-5 minutes on each side until browned. Remove and set aside.

      Sauté the Aromatics: In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

        Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping the bottom with a wooden spoon to loosen any brown bits. Let it simmer for about 2-3 minutes.

          Build the Base: Stir in the tomato paste, beef broth, thyme, rosemary, and the bay leaf. Mix well to combine.

            Add Vegetables: Place the seared roast back in the pot, followed by the carrots, potatoes, and green beans around it. Ensure the vegetables are evenly distributed.

              Cook Low and Slow: Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Roast for 3 to 4 hours, until the beef is fork-tender and the vegetables are cooked through.

                Final Touch: Once done, remove the pot from the oven and let it rest for about 15 minutes before serving. Discard the bay leaf.

                  Garnish and Serve: Slice the roast and serve with a generous portion of vegetables. Garnish with chopped fresh parsley for a touch of color. Enjoy!

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