Autumn pot roast –As the leaves change and the air turns crisp, there’s nothing quite like the warmth of a home-cooked meal to bring family and friends together. One dish that truly embodies the essence of fall is the Autumn Pot Roast with Root Vegetables. This hearty recipe is not only a feast for the eyes but also a comfort to the soul, making it perfect for cozy gatherings on chilly evenings.
Autumn Pot Roast with Root Vegetables
This delightful pot roast recipe brings together tender meat and a medley of root vegetables, creating a dish that’s as nourishing as it is satisfying.
Ingredients
- 3 to 4 pounds of chuck roast
- 2 tablespoons olive oil
- 4 large carrots, chopped
- 4 large parsnips, chopped
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (162°C).
- In a large Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear it in the hot oil until browned on all sides, about 3–4 minutes per side.
- Remove the roast from the pot and set it aside. In the same pot, add the chopped carrots, parsnips, onion, and garlic. Sauté the vegetables for about 5 minutes until they begin to soften.
- Return the roast to the pot, then pour in the beef broth and red wine (if using). Add the rosemary and thyme.
- Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
- Bake for 3 to 4 hours, or until the meat is fork-tender. Check occasionally to ensure there is enough liquid in the pot. Add more broth if necessary.
- Once done, remove the pot from the oven and let it rest for about 15 minutes before slicing.
- Serve the pot roast with the roasted root vegetables, and enjoy the incredible flavors that come to life with each bite.
Gather your loved ones around the table and savor this comforting dish that celebrates the flavors of the season!