A delightful twist on the classic pot roast, featuring a medley of fresh herbs and vegetables for a comforting and flavorful meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Heat the olive oil in a Dutch oven over medium heat. Pat the beef roast dry with paper towels and brown it on all sides, about 10 minutes. Remove the roast and set it aside.
Browning the meat enhances its flavor through the Maillard reaction.
In the same pot, sauté the onion until softened, about 5 minutes. Stir in the red wine, scraping up any browned bits from the bottom.
Deglazing incorporates all the flavorful bits stuck to the pot.
Return the beef to the pot and add the tomatoes, thyme, salt, and pepper. Bring to a simmer, cover, and transfer to the oven. Roast for 2 hours, turning the beef every 30 minutes.
Turning the roast ensures even cooking and flavor distribution.
Add the potatoes, carrots, and celery to the pot. Cover and roast for an additional 30 minutes.
Cut vegetables into uniform sizes for even cooking.
Add the zucchini, cover, and roast for another 15 minutes until all vegetables are tender.
Adding zucchini later prevents it from overcooking.
Transfer the beef and vegetables to a serving platter. Skim any fat from the drippings and serve the sauce over the pot roast.
Let the roast rest for a few minutes before slicing to retain its juices.
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