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Beef Roast Pot

A beef roast pot isn’t just dinner — it’s an experience. Every bite carries the rich taste of beef, vegetables, and herbs melding together over hours of gentle cooking. It’s the kind of recipe that makes you feel grounded, cozy, and proud of the meal you’ve prepared.
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Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 –4 lb beef roast
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 6 teaspoons minced garlic
  • 1 cup red cooking wine
  • 2 cups beef broth
  • ¼ cup Worcestershire sauce
  • 1 lb baby carrots
  • 1 lb red potatoes cut into large chunks
  • 2 large onions cut into wedges

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Heat the olive oil in a large skillet over medium-high heat. While the oil is heating, season the beef roast evenly with salt and pepper.
  3. Sear the roast on all sides in the hot skillet until nicely browned. This step locks in flavor and juices.
  4. Place the seared roast in the center of a large baking or roasting dish. Arrange the baby carrots, red potatoes, and onion wedges around the roast.
  5. In the same skillet over medium heat, add the minced garlic to the remaining oil and sauté for about 30 seconds, just until fragrant.
  6. Whisk in the red wine, beef broth, and Worcestershire sauce. Stir to combine and bring the mixture to a light boil.
  7. Pour the sauce evenly over the roast and vegetables in the baking dish.
  8. Cover the dish — if using a roasting pan, place the lid on; if using a baking dish, seal tightly with aluminum foil.
  9. Bake in the preheated oven for approximately 3 hours, or until the beef is tender and the vegetables are cooked through.
  10. Remove from the oven, let rest for a few minutes, then slice the roast and serve with the vegetables and pan juices.
  11. Enjoy!