Braised Pot Roast With Vegetables – Succulent slow cooked chuck roast is ultimate Sunday supper comfort food. The gravy, flavorful vegetables and the melt in your mouth beef is worth the small amount of effort it takes to make it. When you make a dish like this one it shows the love don’t you think?
1 can remember coming home to the smell of braised pot roast nearly every Sunday after church when I was a little girl. The aroma was so mouthwatering coupled with the anticipation of the meal it made it very difficult to wait. It makes you glad to be home. To go with it, she might have mashed potatoes, cole slaw, mac and cheese, green beans, or deviled eggs as sides and always homemade yeast rolls ready to go with it. To me every bite seemed like angel food. I still have the same experience every time I serve this for my own family and, so do they. Sheer comfort food, it doesn’t get any better than that!
Braised Pot Roast With Vegetables
- 3-4 lb beef chuck roast
- 3 Tbsp seasoning i.e. Meat Magic or Montreal steak seasoning
- Olive oil
- 2 Tbsp butter
- 1 lb carrots peeled and diced
- 3 ribs celery sliced
- 1 large Vidalia onion cut into thin wedges
- 3 garlic cloves minced
- 1 tsp garlic salt
- 1 tsp black pepper
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 Tbsp Worcestershire sauce
- 2 cup low sodium beef broth
- 1 Tbsp Kitchen Bouquet Browning Sauce
- 1/4 cup all purpose flour
- 1/4 water or milk
- Preheat the oven to 300°F. Rinse and pat dry the chuck roast. Season liberally on all sides with Meat magic seasoning or similar.
- In a 6 quart dutch oven or oven safe heavy pot heat a few drizzles of olive oil with 2 Tbsp butter. Brown the roast for 2-3 minutes on every side. Remove to a platter.
- Place the sliced carrots, celery and onion into the pan Season with 1 tsp garlic salt and 1 tsp black pepper. Cook over medium-high heat until they begin to soften and brown. Add the minced garlic, thyme and bay leaf.
- Pour the beef broth over the vegetables and scrape the bottom of the pot to release any brown bits. Rest the roast on top and sprinkle with the Worcestershire sauce.
- Cover the pot and place into the oven. Braise in the oven for 3 hours or until fork tender.
- To thicken the braising liquid, remove the roast and vegetables from the dutch oven with a slotted spoon. Cover and keep warm.
- Skim any visible fat from the top of the liquid then bring to a boil. Dissolve the flour in water or milk depending on your preference.
- Add the Kitchen Bouquet browning sauce to the liquid and whisk in the flour slurry. cook for 5 minutes until thickened. Drizzle over the roast just before serving.