A classic pot roast begins by seasoning a 3 lb chuck or shoulder roast generously with salt and black pepper. The meat is then browned on all sides in olive oil to lock in moisture and build a deep, rich flavor. Once browned, the roast is set aside while onions and garlic are sautéed in the same pot until soft and fragrant. Tomato paste and flour are added next, creating a thick base that captures all the flavors.
Red wine is then poured in and simmered briefly before adding beef broth, bay leaves, and fresh thyme. The roast returns to the pot, surrounded by carrots and small yellow potatoes, allowing the vegetables to absorb the broth while enriching the dish. This combination cooks low and slow in a covered pot at 350°F for about 2.5 to 3 hours, becoming tender and flavorful.
Once finished, the pot roast is garnished with fresh parsley or coriander for brightness. The final result is a warm, comforting, and perfectly seasoned dish with melt-in-your-mouth beef and tender vegetables—ideal for a hearty family dinner or special occasion.
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