Classic Pot Roast with Vegetables

Certainly! Here’s a refined and enhanced version of your classic pot roast recipe, incorporating a few tweaks for improved flavor and clarity:

Ingredients:

• 3 lb chuck roast (shoulder cut)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced or pressed
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 2 tablespoons cassava flour (optional, can use all-purpose flour if preferred)
• 1/2 cup red wine (optional, can substitute with additional beef broth)
• 2 cups beef broth
• 2 lbs small yellow potatoes, halved or quartered
• 1 lb carrots, cut into chunks
• 2 bay leaves
• 1-2 sprigs fresh thyme
• Fresh parsley or cilantro, chopped (for garnish, optional)

Instructions:

1. Season the Meat:

• Pat the chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.

1. Brown the Roast:

• Heat olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat.
• Add the roast and sear on all sides until browned, about 15 minutes. This step helps lock in flavor and juices. Transfer the browned roast to a plate and set aside.

1. Sauté the Vegetables:

• In the same pot, add the diced onion and cook until softened and translucent, about 2-3 minutes.
• Add the minced garlic and cook for an additional 1 minute until fragrant.
• Stir in the tomato paste and cook for another 1-2 minutes to deepen its flavor.

1. Incorporate Flour and Liquids:

• Sprinkle the all-purpose flour and cassava flour (if using) over the onions and garlic. Stir well to combine and cook for 1-2 minutes, allowing the flour to absorb the oil and moisture.
• Gradually add the red wine, whisking continuously to deglaze the pot and scrape up any browned bits from the bottom. Allow the wine to simmer and reduce for 1-2 minutes.
• Pour in the beef broth, and add the bay leaves and fresh thyme. Stir well.

1. Return the Roast and Add Vegetables:

• Return the browned chuck roast to the pot, nestling it into the liquid.
• Arrange the halved or quartered potatoes and carrot chunks around the roast.

1. Cook the Pot Roast:

• Bring the mixture to a simmer. Cover the pot with a lid.
• Transfer to the preheated oven and cook at 350°F (175°C) for 2.5 to 3 hours, or until the meat is fork-tender and easily shreds.

1. Garnish and Serve:

• Once the roast is done, remove it from the pot and let it rest for about 10 minutes before slicing.
• Discard the bay leaves and thyme sprigs.
• Slice the roast and serve with the carrots, potatoes, and cooking juices.
• Garnish with freshly chopped parsley or cilantro if desired.

Tips for Perfection:

• Searing the Meat: Browning the roast before cooking adds depth of flavor and helps to seal in the juices.
• Deglazing: Make sure to thoroughly scrape the bottom of the pot when deglazing with wine to incorporate all the flavorful browned bits into the sauce.
• Cooking Time: The roast is ready when it’s tender and easily shredded with a fork. If it’s not quite there yet, continue cooking it until it reaches the desired tenderness.

Enjoy this classic, hearty pot roast with tender vegetables and a rich, flavorful gravy!