A comforting and flavorful pot roast recipe, perfect for family dinners.
Rub the garlic onto the beef roast, ensuring it's evenly coated.
Crushing the garlic slightly before rubbing releases more flavor.
Dust the roast with the flour, covering all sides.
Shake off any excess flour to prevent clumping.
Heat oil in a Dutch oven over medium-high heat and sear the roast on all sides until browned.
Searing locks in the juices and adds a rich flavor.
Add the tomato paste and beef broth to the pot, stirring to combine.
Deglaze the pot with the broth to incorporate all the browned bits.
Add the carrots, onions, celery, bay leaves, basil, salt, and pepper.
Cut the vegetables into uniform pieces for even cooking.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 hours.
Check occasionally and add more broth if needed to prevent drying.
Add the potatoes to the pot and continue to simmer for an additional 30 minutes.
Cut the potatoes into large chunks to maintain their texture.
Remove the bay leaves before serving.
Bay leaves are not edible and should always be removed before serving.
Serve the pot roast with the vegetables and sauce, garnished with fresh parsley if desired.
Serve with crusty bread to soak up the delicious sauce.
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