Tender Pot Roast with Potatoes & Carrots
Ingredients
For the Pot Roast3–4 lb (1.5–2 kg) beef chuck roast2 tbsp olive oil1 large onion, sliced4 cloves garlic, minced2 cups beef broth1 cup water2 tbsp tomato paste1 tbsp Worcestershire sauce1 tsp dried thyme1 tsp dried rosemary1 tsp paprikaSalt and black pepper, to tasteVegetables1 lb baby potatoes, halved5 large carrots, peeled and cut into chunksFresh parsley for garnish
Instructions
1. Season & Sear the Beef1. Pat the chuck roast dry with paper towels.
2. Season generously with salt, pepper, paprika, and a little thyme.
3. Heat olive oil in a large pot or Dutch oven over medium-high heat.
4. Sear the roast on all sides until deeply browned (about 4–5 minutes per side).
5. Remove the roast and set it aside.2. Build the Flavor Base
1. In the same pot, add the onions and cook until softened.
2. Add garlic and cook for 30 seconds.
3. Stir in tomato paste and cook for 1 minute.
4. Pour in beef broth, water, and Worcestershire sauce.
5. Scrape the bottom of the pot to release all the browned bits.
3. Slow Cook the Roast1. Return the beef to the pot.
2. Add thyme and rosemary.
3. Cover with a lid.Cooking options:
Stovetop:
Simmer on low for 3.5–4 hours Oven: Bake at 325°F (165°C) for 3.5–4 hours Slow cooker: Cook on LOW for 8 hours or HIGH for 4–5 hoursCook until the meat is fall-apart tender.4. Add the Vegetables
1. Add the potatoes and carrots during the last 1.5 hours of cooking (or last 2 hours in a slow cooker).
2. Continue cooking until vegetables are soft and the roast fully shreds.5.
Serve
1. Transfer shredded pot roast to a plate.
2. Spoon the rich gravy over the top.
3. Add potatoes and carrots around the meat.
4. Garnish with fresh parsley. Tips for Best ResultsChuck roast gives the best tenderness when slow-cooked.If the gravy is too thin, simmer uncovered for 10 minutes to thicken.
