pot roast

Ingredients

• 2.5 lbs Beef Chuck Roast
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Beef Broth
• 1 cup Red Wine (optional)
• 2 tbsp Tomato Paste
• 2 Bay Leaves
• 1 tsp Dried Thyme
• 1 lb Potatoes, peeled and cubed
• 1 large Carrot, peeled and chopped
• 1 Onion, chopped (additional, for finishing)
• Salt and Black Pepper to taste

Instructions

1. Pat the beef roast dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
3. Sear the roast on all sides until browned. Remove the roast and set aside.
4. Add the chopped onion to the pot and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for 1 minute more.
6. Stir in the tomato paste and cook for 1 minute.
7. Deglaze the pot with beef broth and red wine (if using), scraping up any browned bits from the bottom.
8. Return the roast to the pot.
9. Add the bay leaves and dried thyme.
10. Bring to a simmer, cover tightly, and reduce heat to low. Cook for 2.5 - 3 hours, or until the roast is fork-tender.
11. Add the cubed potatoes and chopped carrots to the pot. Cover and continue cooking for another 30-45 minutes, or until the vegetables are tender.
12. During the last 15 minutes of cooking, add the additional chopped onion.
13. Remove the bay leaves before serving.

Notes

• For a richer flavor, you can add a beef bouillon cube to the broth.
• Using a slow cooker is an alternative. Sear the roast as directed, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
• Resting the pot roast for 15-20 minutes before slicing allows the juices to redistribute, resulting in a more tender and flavorful roast.
• Serve with mashed potatoes, gravy, or crusty bread.