POT ROAST POTATO CARROT

Ingredients

• 2–3 lb beef chuck roast
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 4–5 medium carrots, peeled and cut into chunks
• 5–6 baby or Yukon gold potatoes, halved
• 2 cups beef broth
• 1 tbsp tomato paste (optional, for deeper flavor)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves

Instructions

1. Season the Roast:
   Generously season the beef chuck roast on all sides with salt and pepper.
2. Sear the Meat:
   In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
3. Sauté Aromatics:
   In the same pot, add chopped onion and garlic. Sauté for 2–3 minutes until fragrant and softened.
4. Deglaze the Pot:
   Stir in tomato paste (if using), then pour in the beef broth, scraping up any browned bits from the bottom.
5. Add Vegetables & Herbs:
   Return the roast to the pot. Add carrots, potatoes, thyme, rosemary, and bay leaves.
6. Simmer:
   Bring to a gentle boil, then reduce heat to low. Cover and simmer for 3–3.5 hours, or until the roast is fork-tender and the vegetables are soft. (Alternatively, you can cook it in a 325°F / 165°C oven for the same time.)
7. Serve:
   Remove bay leaves. Slice or shred the roast and serve with the tender carrots and potatoes. Spoon broth over the top.

Let me know if you want a slow cooker version too!