Pot Roast with Potatoes

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 beef stock or water

3 Tbsp Worcestershire sauce

1 Tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp smoked paprika (optional)

4 large carrots, peeled and cut into chunks

1 1/2 lbs baby potatoes (or large potatoes cut into chunks)

Instructions:

1. Sear the Roast: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the roast with salt and pepper, then sear it for about 3–4 minutes per side until browned. Remove and set aside.

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

3. Deglaze & Add Liquid: Pour in the beef broth, scraping up any browned bits. Stir in the beef stock, Worcestershire sauce, tomato paste, thyme, rosemary, and smoked paprika.

4. Cook the Roast: Return the roast to the pot, cover, and simmer on low heat for 2.5–3 hours, or until the meat is tender and can be easily pulled apart.

5. Add Vegetables: Add the potatoes and carrots to the pot and continue cooking for another 45–60 minutes, until the vegetables are soft.

6. Serve & Enjoy: Remove the roast, shred or slice, and serve with the potatoes, carrots, and broth.

Tip: Want a thicker gravy? Mix 1 Tbsp cornstarch with 2 Tbsp cold water, stir into the broth, and simmer until thickened.