🍲 Warm up with this tender and flavorful Pot Roast—slow-cooked to perfection with carrots, celery, and baby potatoes. The ultimate comfort food! ❤️🥔
Ingredients:
3 lbs (1.3 kg) chuck roast
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 large onion, chopped
4 carrots, cut into large chunks
3 celery stalks, cut into chunks
3 cups beef broth
2 tablespoons tomato paste
3 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
1 lb (450 g) baby potatoes
Directions:
Preheat your oven to 325°F (160°C) if using the oven method. Alternatively, prepare your slow cooker for use.
Season the chuck roast generously with salt, pepper, and garlic powder.
In a large Dutch oven or skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
In the same pot, sauté the onion for 2-3 minutes until softened. Stir in the tomato paste and cook for 1 minute.
Add the beef broth, scraping the bottom of the pot to deglaze. Add the thyme and bay leaves.
Return the roast to the pot and arrange the carrots, celery, and potatoes around it. Cover tightly with a lid.
Oven Method: Place the pot in the preheated oven and cook for 3-4 hours, or until the meat is tender and falls apart.
Slow Cooker Method: Transfer everything to a slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.
Discard the bay leaves and thyme sprigs before serving. Shred the roast or slice it and serve with the vegetables and sauce from the pot.
Prep Time: 15 minutes | Cooking Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 420 kcal per serving | Servings: 6
