Beef Roast Pot

Description:

 Beef Roast Pot is a classic, savory dish featuring a tender  beef roast that’s slow-cooked with vegetables and herbs, resulting in a rich and flavorful meal. The beef becomes melt-in-your-mouth tender, and the accompanying vegetables absorb all the delicious juices, making it a comforting, one-pot dish perfect for a family dinner or a special occasion.

Ingredients:

For the Roast:

• Beef roast (chuck roast, round roast, or sirloin roast): 3-4 lbs
• Olive oil: 2 tablespoons (for searing the beef)
• Salt: 1 tablespoon (or to taste)
• Black pepper: 1 teaspoon (or to taste)
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Fresh rosemary: 2 sprigs (or 1 teaspoon dried)
• Fresh thyme: 2 sprigs (or 1 teaspoon dried)
• Bay leaves: 2
• Beef broth: 2 cups
• Red wine (optional): 1 cup (for depth of flavor)

For the Vegetables:

• Carrots: 4 large, peeled and cut into chunks
• Potatoes: 4 medium, peeled and cut into chunks
• Onions: 2 large, peeled and quartered
• Celery: 2 stalks, chopped
• Garlic: 4 cloves, smashed (optional)

Optional Ingredients:

• Mushrooms: 8 oz, sliced (for added flavor)
• Parsnips: 2, peeled and cut into chunks (optional, for extra flavor)
• Peas: 1 cup (added in the last 30 minutes of cooking for color and sweetness)

Tips for Success:

1. 1. Searing the roast: Searing the roast on all sides before slow cooking helps lock in the juices and adds a richer flavor.
   2. Low and slow cooking: The key to a tender roast is cooking it slowly at a low temperature. Don’t rush it, as this will give you the best results.

1. Rest the roast: After cooking, allow the roast to rest for 10-15 minutes before slicing. This helps the juices redistribute, ensuring a moist roast.
2. Use a meat thermometer: For the perfect roast, use a thermometer to check the internal temperature. For medium-rare, aim for 130°F; for medium, 140°F; for well-done, 160°F.

Steps to Make It:

1. Prepare the Roast:

1. 1. Pat the beef roast dry with paper towels to remove any excess moisture.
   2. Season the roast generously on all sides with salt, pepper, garlic powder, and onion powder.

1. In a large skillet, heat the olive oil over medium-high heat.
2. Sear the roast on all sides (about 4-5 minutes per side) until it is deeply browned.
3. Transfer the seared roast to a slow cooker or large Dutch oven.

2. Prepare the Vegetables:

1. Arrange the carrots, potatoes, onions, and celery around the roast. Add garlic cloves if desired.
2. Pour the beef broth and red wine (if using) around the roast and vegetables. Add the rosemary, thyme, and bay leaves on top.
3. If using, add mushrooms or parsnips for extra flavor.

3. Slow Cook the Roast:

1. For a slow cooker, cover and cook on low for 8-10 hours or high for 4-5 hours, until the roast is fork-tender and the vegetables are soft.
2. For a Dutch oven, cover and cook in a preheated oven at 325°F (163°C) for 3-4 hours, basting occasionally with the juices.
3. If you are using peas, add them in the last 30 minutes of cooking time.

4. Rest and Slice the Roast:

1. Once the roast is done, remove it from the  slow cooker or Dutch oven and place it on a cutting board.
2. Cover loosely with foil and let it rest for 10-15 minutes to allow the  juices to redistribute.
3. Slice the roast against the grain for the best tenderness.

5. Serve:

1. Plate the sliced beef roast with the vegetables and spoon some of the juices from the pot over the top.
2. Garnish with fresh herbs, if desired.
3. Serve with a side of crusty bread to soak up the delicious juices or mashed potatoes for a more hearty meal.

Recommendations:

• • Side Dishes: Serve with mashed potatoes, rice, or crusty bread to soak up the savory juices from the roast.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or in the microwave, adding a little beef broth to keep the roast moist.

• Freezing: The beef roast and vegetables can be frozen for up to 3 months. Thaw and reheat on the stovetop for best results.

Nutrition (Per Serving, Approx. 6 servings):

• Calories: ~400
• Protein: 45g
• Fat: 20g
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 6g
• Sodium: 800mg

Beef Roast Pot is a hearty, comforting dish perfect for family dinners or holiday meals. The tender roast and flavorful vegetables are an unbeatable combination, creating a satisfying meal that everyone will enjoy!