Pot Roast with Potatoes and Carrots

  

Pot Roast with Potatoes and Carrots 

Ingredients:

1 (3 lb) boneless chuck roast

2 Tbsp olive oil

Salt and freshly ground black pepper, to taste

1 large yellow onion, coarsely chopped

3 cloves garlic, minced

1 (14.5 oz) can beef broth

1 cup water

2 Tbsp Worcestershire sauce

1 Tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

4 large carrots, cut into chunks

1 ½ lbs baby potatoes (or quartered Yukon Gold potatoes)

2 celery stalks, cut into chunks (optional)

Instructions:

1. Prepare the roast: Pat the chuck roast dry with paper towels. Season both sides generously with salt and black pepper.

2. Sear the roast: In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast for 3-4 minutes per side until browned. Remove and set aside.

3. Sauté onions and garlic: In the same pot, add the chopped onion and cook for 2 minutes. Stir in garlic and cook for another 30 seconds until fragrant.

4. Add liquid and seasonings: Pour in beef broth, water, Worcestershire sauce, and tomato paste. Stir in thyme and rosemary. Bring to a simmer.

5. Cook the roast: Return the roast to the pot. Cover and reduce heat to low. Let it simmer for 3 hours, or until tender. (Alternatively, cook in a 325°F oven for the same time.)

6. Add vegetables: Add potatoes, carrots, and celery (if using) to the pot. Cover and cook for another 1 to 1.5 hours until the vegetables are tender and the roast is fall-apart soft.

7. Shred and serve: Remove the roast and shred with forks. Serve with the vegetables and spoon the flavorful broth over everything.

Enjoy your hearty pot roast with potatoes and carrots! Let me know if you'd like a slow cooker version too!