The Ultimate Comfort: Hearty Fall Pot Roast! 🍂🍖

  

As the days grow shorter and the crisp autumn air settles over Ewing Township, there's nothing quite like the comforting aroma of a pot roast simmering slowly, filling your home with the promise of a delicious, soul-warming meal. This isn't just dinner; it's a hug in a bowl, perfect for those cozy fall evenings.

A classic pot roast is surprisingly easy to make and yields incredibly tender, flavorful meat and vegetables all in one pot. It's the kind of meal that brings everyone to the table, and leftovers (if there are any!) are even better the next day. Get ready to embrace the flavors of fall with this timeless favorite!

Here's what you'll need:

• 3-4 lb chuck roast, trimmed of large pieces of fat
• 2 tablespoons olive oil
• 1 large yellow onion, roughly chopped
• 3 carrots, peeled and cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch chunks
• 4-5 medium red or Yukon gold potatoes, quartered
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 2 cups beef broth
• 1 cup red wine (optional, but adds great depth of flavor)
• 2 tablespoons tomato paste
• 2 bay leaves
• Fresh parsley, chopped, for garnish (optional)

Let's get cooking!

1.     Prep the Roast: Pat the chuck roast dry with paper towels. Season generously all over with salt and pepper.

2.    Sear the Meat: Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the roast in the pot and sear for 3-4 minutes per side, until beautifully browned all over. Remove the roast and set aside.

3.    Sauté Veggies: Add the chopped onion, carrots, and celery to the same pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the onions are softened. Add the minced garlic, dried thyme, and rosemary, and cook for another minute until fragrant.

4.    Deglaze & Build Flavor: Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine (if using) and beef broth, scraping the bottom of the pot to loosen any remaining flavorful bits. Add the bay leaves.

5.    Combine & Simmer: Return the seared roast to the pot, nestling it down into the liquid and vegetables. Add the quartered potatoes around the roast. The liquid should come about halfway up the roast. If not, add a little more broth or water.

6.    Slow Cook Magic: Bring the liquid to a gentle simmer on the stovetop. Once simmering, cover the pot tightly with a lid and transfer it to your preheated oven.

7.    Roast Away! Cook for 3-4 hours, or until the roast is incredibly tender and easily pulls apart with a fork. The longer it cooks, the more tender it will be!

8.    Rest & Serve: Once cooked, carefully remove the pot from the oven. Take out the bay leaves. You can remove the roast and vegetables to a platter and tent with foil to rest for 10-15 minutes. While it rests, you can skim any excess fat from the surface of the gravy if desired. Slice or shred the beef.

9.    Enjoy! Ladle the tender meat, vegetables, and rich gravy onto plates. Garnish with fresh parsley if you like. This pot roast pairs perfectly with a slice of crusty bread to soak up all that delicious gravy!

This hearty fall pot roast is the ultimate comfort food, perfect for family dinners or a cozy Sunday supper. Enjoy the warmth and flavor it brings to your autumn table!