Pot of Roast beef

Making roast beef in a pot is a great alternative to oven-roasting, especially if you want to infuse the meat with additional flavors from vegetables and broth. Here’s a basic recipe for pot roast beef:Ingredients:

• 3-4 pounds beef chuck roast
• Salt and pepper, to taste
• 2 tablespoons vegetable oil or olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce (optional)
• 2 tablespoons all-purpose flour (for gravy, optional)
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the beef chuck roast to the pot and sear on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.
3. In the same pot, add the chopped onion, minced garlic, chopped carrots, and chopped celery. Cook, stirring occasionally, for 5-6 minutes, or until the vegetables are softened and lightly browned.
4. Return the seared beef chuck roast to the pot, nestling it among the vegetables.
5. Pour the beef broth and red wine (if using) into the pot, ensuring that the roast is partially submerged. Add the bay leaves, dried thyme, dried rosemary, dried oregano, and Worcestershire sauce (if using).
6. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot with a lid and let the roast simmer gently for 2-3 hours, or until the meat is tender and easily shreds with a fork. Stir occasionally and add more liquid if needed to keep the roast partially submerged.
7. Once the roast beef is cooked, remove it from the pot and transfer it to a serving platter. Cover loosely with foil and let it rest for 10-15 minutes before slicing.
8. If desired, you can make gravy from the cooking liquid. In a small bowl, mix 2 tablespoons of all-purpose flour with a little water to make a slurry. Gradually whisk the slurry into the simmering cooking liquid in the pot. Cook, stirring constantly, until the gravy thickens to your desired consistency.
9. Slice the roast beef against the grain into thick slices. Serve the slices of roast beef with the vegetables and gravy from the pot.
10. Garnish with chopped fresh parsley, if desired, and serve hot.

Enjoy your pot of roast beef with all the delicious flavors infused from the vegetables and herbs!