Old-Fashioned Beef Pot Roast: A Comforting, Fall-Apart Beef Recipe for a Cozy Night In

Here is a recipe for Old-Fashioned Beef Pot Roast with a picture:

Old-Fashioned Beef Pot Roast: A Comforting, Fall-Apart Beef Recipe for a Cozy Night In

[Image: A beautifully cooked pot roast with tender, juicy beef and a rich, brown gravy, served with roasted vegetables and mashed potatoes]

Servings: 6-8

Ingredients:

• 3-4 pound beef pot roast (chuck or round work well)
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup beef broth
• 1 cup red wine (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2-3 potatoes, peeled and chopped (for mashed potatoes)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Season the beef pot roast with salt and pepper on all sides.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the pot roast on all sides until browned, about 2-3 minutes per side. Remove the pot roast from the pot and set it aside.
4. Add the chopped onion, garlic, carrots, and celery to the pot and cook until the vegetables are tender, about 5-7 minutes.
5. Add the beef broth, red wine (if using), thyme, rosemary, and bay leaf to the pot. Stir to combine and bring the mixture to a boil.
6. Return the pot roast to the pot and make sure it is mostly submerged in the liquid. If necessary, add a little more broth or water to cover the meat.
7. Cover the pot with a lid and transfer it to the preheated oven. Roast the pot roast for 2-3 hours, or until it is tender and falls apart easily with a fork.
8. Remove the pot from the oven and let it cool slightly. Remove the bay leaf and skim off any excess fat from the surface of the sauce.
9. Serve the pot roast with the rich, brown gravy spooned over the top. Serve with mashed potatoes and roasted vegetables for a comforting, cozy night in.

Tips and Variations:

• To make the dish even more comforting, add some pearl onions and mushrooms to the pot with the carrots and celery.
• If you prefer a richer gravy, you can add a little bit of butter or all-purpose flour to thicken it.
• For a braised pot roast, cook the pot roast in the oven at 300°F (150°C) for 3-4 hours, or until it is tender and falls apart easily with a fork.
• Leftover pot roast makes a great sandwich filling or can be sliced and served with a salad the next day.

I hope you enjoy this comforting, fall-apart beef recipe!