The Liquid: 2 cups beef broth, 1 tbsp Worcestershire sauce, and a sprig of fresh rosemary or thyme.
The Thickener (Optional): 1 tbsp cornstarch mixed with a little water (for the gravy).
Instructions:
Sear for Flavor: Pat the roast dry and season it generously with salt and pepper. In a heavy pot (like a Dutch oven), heat 2 tbsp of oil over medium-high heat. Brown the meat on all sides until a dark crust forms. Remove and set aside.
Sauté the Aromatics: In the same pot, add the onions and cook until softened. Stir in the garlic and tomato paste for about 1 minute until fragrant.
Deglaze: Pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape up all the brown bits from the bottom of the pot (that’s where the flavor is!).
The Slow Cook: * Oven Method: Return the meat to the pot. Cover tightly and bake at 300°F (150°C) for 3 to 4 hours.
Slow Cooker: Transfer everything to a crockpot and cook on Low for 8–10 hours.
Pressure Cooker: Cook on High Pressure for 60–80 minutes, followed by a natural steam release.
The Finish: Once the meat is fork-tender, remove it. If you want a thick gravy like the one in your photo, whisk the cornstarch slurry into the remaining liquid in the pot and simmer until thickened.
