Here’s a classic, melt-in-your-mouth pot roast with hearty root vegetables—rich, cozy, and perfect for a Sunday dinner.

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⭐ Pot Roast with Root Vegetables (Tender & Flavorful)

Ingredients (Serves 6)

For the roast:

• 3–4 lb (1.3–1.8 kg) beef chuck roast
• 1–2 tbsp olive oil
• Salt & pepper (generous amounts)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste (optional but recommended)
• 1 cup beef broth
• 1 cup red wine (or extra broth)
• 2 tbsp Worcestershire sauce
• 1–2 sprigs thyme
• 1–2 sprigs rosemary
• 2 bay leaves

Root vegetables (add after searing):

• 3–4 carrots, cut into chunks
• 3–4 parsnips, cut into chunks
• 2–3 celery stalks, chopped
• 3 potatoes (red or russet), chunked
• 1 turnip or rutabaga, cubed (optional)

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⭐ Instructions

1. Prep & sear the beef

1. Pat the roast dry and season very generously with salt and pepper.
2. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
3. Sear the roast on all sides until deep brown (about 3–4 min per side).
4. Remove the beef and set aside.

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2. Build the flavor base

1. Add onions to the pot and sauté until softened.
2. Add garlic and cook 30 seconds.
3. Stir in tomato paste and cook 1 minute until darkened.
4. Pour in red wine to deglaze, scraping up browned bits.
5. Add beef broth, Worcestershire, and herbs.

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3. Add the roast & begin braising

1. Return the beef to the pot.
2. Liquid should come about halfway up the roast (add more broth if needed).
3. Bring to a simmer, then cover with a lid.

Cook:

• Oven: 300°F (150°C) for 3–4 hours
• OR stovetop: gentle simmer for 3–4 hours

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4. Add the root vegetables

After the first 2 hours, add carrots, parsnips, potatoes, and any other root veggies to the pot.
Continue cooking until:

• The roast is incredibly tender and shreds easily,
• The vegetables are soft and flavorful.

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5. Finish & serve

Remove herbs and bay leaves.
Taste broth and adjust salt/pepper.
Slice or shred the roast, and serve with vegetables and ladle of the cooking juices.

Optional: thicken the juices with a cornstarch slurry or simmer to reduce into a gravy.

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⭐ Tips for the Best Pot Roast

• Chuck roast is ideal for tenderness.
• Searing is key for deep flavor.
• Let the roast rest 10 minutes before slicing.
• Even better the next day—flavors deepen!

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If you want, I can give you a slow cooker version, an instant pot version, or a wine-free version!