Potroast Dinner

Pot Roast Dinner 🍽️

Preparation Time:⏱️ 15 minutes
Cooking Time:⏱️ 2.5 - 3 hours
Servings: 🍽️ 6-8

Ingredients:

🧄 1 head garlic
🌱 Olive oil for drizzling
🌿 Fresh herbs (rosemary, thyme, oregano)
🧂 Sea salt and black pepper, to taste
🌱 1 bunch asparagus, trimmed
🥔 1 pound baby potatoes, halved
🥕 1 cup baby carrots
🥩 3-4 pound beef chuck roast
🌰 1/4 cup olive oil (for seasoning)

Instructions:
Preheat the oven to 400°F (204°C). Cut the top off the head of garlic to expose the cloves. Drizzle olive oil over the garlic, wrap it in foil, and roast for 40-45 minutes until soft and golden. Allow to cool.
Prepare Roast: Rub the beef chuck roast with 1/4 cup olive oil, ensuring it's well-coated. Generously season with sea salt and black pepper. Sprinkle chopped fresh herbs over the roast.

Sear the Roast: Heat a large oven-safe pot or Dutch oven over medium-high heat.
Sear the roast on all sides until browned for about 3-4 minutes per side.
Add Roasted Garlic: Squeeze the roasted garlic cloves out of their skins and spread them over the seared roast.
Prepare Vegetables: Toss halved baby potatoes, trimmed asparagus, and baby carrots in a bowl with olive oil, salt, and pepper.
Assemble in Pot: Place the seared roast in the center of the pot.
Arrange seasoned vegetables around the roast.

Roast in Oven: Cover the pot with a lid or foil and transfer it to the preheated oven.
Roast for 2.5 to 3 hours or until the roast is fork-tender.
Baste Occasionally: Every hour, baste the roast with the juices in the pot to keep it moist. Verify the doneness of the roast and vegetables with a meat thermometer.
The internal temperature should reach at least 145°F (63°C) for medium-rare.
Once done, let the roast rest for 15-20 minutes before slicing.

Pro Tips:
Marinate Overnight: For enhanced flavor, marinate the roast with olive oil, garlic, and herbs overnight.

Enjoy this savory and aromatic pot roast dinner with your favorite sides! ✨

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