If you’re looking for a classic, comforting meal that’s hearty and satisfying, pot roast is the perfect dish. And what better way to make it than like Mom used to? This recipe uses chuck roast, potatoes, and root vegetables to create a melt-in-your-mouth meal that’s sure to become a family favorite. With a few simple steps, you’ll have a delicious and nutritious dinner that’s perfect for any occasion. So let’s get cooking!

How to Make a Delicious Pot Roast Like Mom’s Using Chuck Roast, Potatoes, and Root Vegetables

Introduction

Growing up, pot roast was one of my favorite meals. There’s something so comforting and cozy about a warm pot roast dinner on a chilly night. True to its name, pot roast is made by slowly cooking a large cut of beef in a pot along with vegetables and broth. In this article, we’ll be discussing how to make a delicious pot roast like your mom used to make, using Chuck roast, potatoes, and root vegetables.

Ingredients

Before we can start cooking, we’ll need to gather our ingredients. Here’s what you’ll need:

• 3-4 lb chuck roast
• 2 tbsp olive oil
• 1 onion, sliced
• 4 carrots, sliced
• 2 parsnips, sliced
• 3-4 potatoes, cut into large chunks
• 2 cups beef broth
• 1/2 cup red wine
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried sage
• 2 bay leaves
• salt and pepper to taste

Instructions

1. Preheat your oven to 300 degrees Fahrenheit.
2. Generously season the chuck roast with salt and pepper on both sides.
3. Heat 2 tbsp of olive oil in a Dutch oven or deep pot on the stovetop over medium-high heat.
4. Sear the chuck roast on both sides until browned, about 5 minutes per side.
5. Remove the roast from the pot and set it aside on a plate.
6. Add the sliced onion to the pot and cook until translucent, about 5 minutes.
7. Add the sliced carrots and parsnips to the pot and cook for an additional 5 minutes.
8. Mix 1 tbsp of tomato paste with the vegetables and cook for another 1-2 minutes.
9. Add 2 cups of beef broth and 1/2 cup of red wine to the pot and bring it to a boil.
10. Add 1 tsp of dried thyme, 1 tsp of dried sage, and 2 bay leaves to the pot and stir.
11. Return the chuck roast to the pot and spoon some of the broth over the top.
12. Cover the pot with a lid and place it in the oven for 2 hours.
13. After 2 hours, add the chopped potatoes to the pot and spoon some of the broth over them.
14. Return the covered pot to the oven and cook for an additional hour or until the potatoes and roast are tender.
15. Remove the pot from the oven and let it sit for a few minutes before serving.

Conclusion

Cooking a pot roast may seem daunting, but with the right ingredients and instructions, it’s actually quite easy. With this recipe, you’ll be able to make a delicious pot roast that’ll remind you of home. Just remember to sear the roast for extra flavor, and to cook it low and slow for a tender result. Serve alongside some crusty bread and enjoy!

FAQs

1. Can I use a different cut of meat?

• While Chuck roast is the most commonly used cut in pot roast recipes, other cuts like brisket or rump roast can work as well.

2. Can I use different vegetables than the ones listed?

• Yes! Feel free to use whatever vegetables you like, just make sure to cut them into large chunks so that they cook evenly with the roast.

3. Can I make this recipe in a slow cooker?

• Yes, you can! Simply follow the instructions for searing the roast and cooking the vegetables before transferring everything to a slow cooker for 8-10 hours on low heat.

4. Can I add other seasonings to the broth?

• Absolutely! Play around with different herbs and spices to find the flavor profile you like best.

5. Can I make this recipe ahead of time?

• Yes! Simply cook the pot roast as instructed, let it cool to room temperature, and store it in the refrigerator for up to 3 days. To reheat, place the covered pot in the oven at 350 degrees Fahrenheit for 30-45 minutes or until heated through.