Classic Slow-Cooked Pot Roast with Vegetables
Ingredients:
For the Pot Roast:
3-4 lb (1.5-2 kg) chuck roast or brisket
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
4 large carrots, peeled and cut into chunks
4-5 medium potatoes, peeled and cut into chunks
2-3 stalks celery, chopped
2 cups beef broth
1 cup red wine (optional, can substitute with more beef broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2-3 sprigs fresh thyme or 1 teaspoon dried thyme
2-3 sprigs fresh rosemary or 1 teaspoon dried rosemary
2 bay leaves
For Garnish:
Fresh parsley, chopped.
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