Tender Pot Roast

Tender 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

2 Tbsp Worcestershire sauce

1 Tbsp tomato paste (optional, for extra depth)

1 tsp dried thyme (or 2 tsp fresh)

1 tsp dried rosemary (or 2 tsp fresh)

1 bay leaf

4 large carrots, peeled and cut into chunks

1 ½ lbs baby potatoes (or russet potatoes cut into chunks)

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Instructions:

1. Sear the Roast:

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Season the chuck roast generously with salt and pepper.

Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.

2. Sauté the Onion & Garlic:

In the same pot, add the chopped onion and cook for 2-3 minutes until softened.

Add the minced garlic and cook for another 30 seconds.

3. Add the Liquid & Seasonings:

Pour in the beef broth and beef stock (or water).

Stir in Worcestershire sauce, tomato paste, thyme, rosemary, and add the bay leaf.

4. Slow Cook the Roast:

Return the seared roast to the pot, ensuring it’s partially submerged in the liquid.

Cover and simmer on low heat for 3 hours, or until the meat is fork-tender.

(Alternatively, bake at 300°F for 3-4 hours or cook in a slow cooker on LOW for 8 hours.)

5. Add the Vegetables:

After 3 hours, add the potatoes and carrots around the roast.

Cover and continue cooking for another 1 to 1½ hours, or until the vegetables are tender.

6. Serve & Enjoy:

Remove the bay leaf.

Shred the meat into large chunks and serve with the potatoes, carrots,