Nothing says home like the aroma of pot roast simmering in the oven. This recipe, enriched with beef broth, transforms a simple cut of beef into a tender, flavorful masterpiece that’s perfect for any day of the week.
Why This Recipe Works
- The beef broth deepens the flavor profile, making every bite richer and more satisfying.
- Slow cooking at a low temperature ensures the meat becomes fork-tender without drying out.
- A combination of herbs and vegetables adds layers of flavor, creating a well-rounded dish.
Ingredients
- 3 lbs chuck roast
- 2 cups beef broth
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 1 tsp rosemary
Equipment Needed
- Dutch oven or large oven-safe pot
- Measuring cups and spoons
- Knife and cutting board
- Tongs
Instructions
Step 1: Preheat and Prep
Preheat your oven to 325°F. While the oven heats, season the chuck roast generously with salt and pepper on all sides. This not only adds flavor but also helps to create a delicious crust.
Step 2: Sear the Meat
Heat olive oil in a Dutch oven over medium-high heat. Once hot, add the chuck roast and sear for about 4-5 minutes per side, or until a golden-brown crust forms. This step is crucial for locking in those juicy flavors.
Step 3: Add Vegetables and Broth
Remove the roast and set aside. In the same pot, add the chopped onion, carrots, and celery, cooking until they start to soften, about 5 minutes. Pour in the beef broth, scraping up any browned bits from the bottom of the pot for extra flavor.
Step 4: Slow Cook to Perfection
Return the roast to the pot, adding thyme and rosemary. Cover and transfer to the oven. Cook for about 3 hours, or until the meat is tender and easily shreds with a fork.
Step 5: Serve and Enjoy
Once done, let the roast rest for 10 minutes before slicing. Serve with the vegetables and broth, and enjoy the comfort food at its finest.
Tips and Tricks
For an even richer flavor, consider browning the vegetables before adding the broth. If you’re short on time, a pressure cooker can reduce cooking time significantly. Always let the meat rest before slicing to ensure it stays juicy. Experiment with different herbs like bay leaves or parsley for varied flavors. Lastly, don’t skip the searing step—it’s key to developing depth in your dish.
Recipe Variations
- Try adding potatoes for a heartier meal.
- For a sweeter twist, include a splash of red wine or balsamic vinegar.
- Substitute the beef broth with mushroom broth for a different flavor profile.
- Add garlic or ginger for an extra kick.
- Use different cuts of beef, like brisket or round, for variety.
Frequently Asked Questions
Can I make this recipe in a slow cooker? Absolutely! Follow the same steps for searing and adding ingredients, then cook on low for 8 hours or high for 4-5 hours.
What’s the best way to store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The flavors often taste even better the next day!
Can I freeze the pot roast? Yes, it freezes well. Just make sure to cool it completely before freezing in a sealed container for up to 3 months.
Summary
This pot roast recipe with beef broth is a foolproof way to bring comfort and flavor to your table. With simple ingredients and easy steps, it’s a dish that promises satisfaction every time.