Pot Roast with Potatoes & Carrots

🥩 Pot Roast with Potatoes & Carrots
🛒 Ingredients
1.5–2 kg beef chuck roast
2 tbsp olive oil
Salt & black pepper (to taste)
1 large onion, chopped
4 garlic cloves, minced
4–5 carrots, peeled & cut into chunks
4–6 potatoes, peeled & cut into chunks
2 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary (or fresh if you have it)
2 bay leaves
🍳 Instructions

1. Sear the Meat
   Pat the beef dry and season with salt and pepper.
   Heat olive oil in a large pot or Dutch oven over medium-high heat.
   Sear the roast on all sides (about 3–4 minutes per side) until browned.
   Remove and set aside.
2. Build Flavor
   In the same pot, sauté onion for 3–4 minutes.
   Add garlic and cook for 1 minute.
   Stir in tomato paste and cook briefly.
3. Deglaze & Simmer
   Pour in beef broth and Worcestershire sauce.
   Scrape the bottom to release all the tasty browned bits.
   Add thyme, rosemary, and bay leaves.
4. Slow Cook
   Return the roast to the pot.
   Cover and simmer on low heat for 2–2.5 hours.
5. Add Vegetables
   Add carrots and potatoes around the meat.
   Cover and cook for another 45–60 minutes, until vegetables are tender and meat is fork-soft.
   🍽️ Serving
   Remove bay leaves.
   Slice or shred the beef.
   Serve hot with vegetables and spoon the rich sauce over everything.
   💡 Tips
   The best cut is chuck roast—it becomes super tender when slow-cooked.
   You can cook this in a slow cooker (6–8 hours on low).
   Add a splash of red wine for deeper flavor (optional).