Fall-Apart Sunday Pot Roast
Ingredients
1.5–2 kg beef chuck roast (or beef shoulder roast)
2 tbsp olive oil
1 packet onion soup mix
3 cloves garlic, minced
1 cup beef broth
1/2 cup water
4 carrots, cut into chunks
4 potatoes, cut into large pieces
1 large onion, sliced
2 celery stalks, chopped
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper, to taste
Instructions
Season the beef roast with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until nicely browned.
Place carrots, potatoes, onion, and celery in the bottom of a slow cooker or roasting pot.
Set the browned roast on top of the vegetables.
In a bowl, mix beef broth, water, garlic, onion soup mix, thyme, and rosemary. Pour over the roast.
Cover and cook:
Slow cooker: Low for 8–10 hours or High for 5–6 hours
Oven: Cover tightly and bake at 160°C (325°F) for about 3–4 hours
When done, the meat should be fork-tender and falling apart easily.
Serve warm with the vegetables and spoon some of the rich gravy over the top.
Optional
Mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the juices to thicken into gravy.
