Pot Roast with Potatoes and Carrots
Ingredients:
3–4 lbs (1.5–2 kg) beef chuck roast
2 tablespoons olive oil
1 large onion, sliced
4 garlic cloves, minced
4–5 carrots, cut into chunks
6–7 small potatoes (Yukon gold or baby potatoes), halved
3 cups beef broth
1 cup red wine (optional, can replace with more broth)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 bay leaves
Salt and black pepper to taste
Fresh parsley (for garnish)
Instructions:
- Prepare the beef
Season the beef roast generously with salt and black pepper on all sides.
- Sear the meat
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the beef on all sides until browned (about 4–5 minutes per side). Remove and set aside.
- Cook the aromatics
In the same pot, add onion and garlic, cook for 2–3 minutes until softened.
- Build the sauce
Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
Pour in beef broth and wine, scraping up browned bits from the bottom.
- Add meat and vegetables
Return the beef to the pot.
Add carrots and potatoes around the meat.
- Slow cook
Cover the pot and cook:
On stovetop: low heat for 3–4 hours.
In oven: at 325°F (160°C) for 3–4 hours.
In slow cooker: low for 8 hours or high for 4–5 hours.
- Serve
Remove the bay leaves, garnish with fresh parsley, and serve hot with the gravy from the pot.
