Pot Roast with Carrots and Potatoes

Pot Roast with Carrots and Potatoes

Ingredients:

• 3 lbs chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 large carrots, peeled and cut into chunks
• 6 small Yukon Gold potatoes, halved
• 3 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons cornstarch (optional, for thickening)
• 2 tablespoons water (optional, for thickening)

Directions:

1. Preheat your oven to 325°F (165°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper.
3. Sear the roast on all sides until browned, about 4 minutes per side. Remove from the pot and set aside.
4. In the same pot, add onions and garlic, cooking for 2-3 minutes until softened and fragrant.
5. Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute to blend flavors.
6. Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
7. Return the roast to the pot, nestling it into the liquid. Add carrots and potatoes around the meat.
8. Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
9. (Optional) For a thicker gravy, remove the meat and vegetables from the pot and keep them warm. In a small bowl, mix cornstarch and water, then stir the mixture into the cooking liquid over medium heat until thickened.
10. Serve the pot roast with vegetables, spooning gravy over the top for extra flavor.
    Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
    Kcal: 450 kcal | Servings: 6 servings