Pot Roast with Carrots and Potatoes
Ingredients:
• 3 lbs chuck roast
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 large carrots, peeled and chopped
• 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)
Instructions:
1. Preheat the oven to 325°F (165°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast liberally with salt and pepper.
3. Sear the roast on all sides until it develops a brown crust, approximately 4 minutes per side. Remove the roast from the pot and set it aside.
4. In the same pot, add the diced onions and minced garlic, cooking for 2-3 minutes until they are softened and aromatic.
5. Incorporate the tomato paste, Worcestershire sauce, thyme, and rosemary, cooking for an additional minute to meld the flavors.
6. Add the beef broth and red wine, scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer.
7. Return the roast to the pot, ensuring it is submerged in the liquid. Arrange the carrots and potatoes around the meat.
8. Cover the pot with a lid and place it in the preheated oven. Cook for 3-4 hours, or until the meat is tender and can be easily shredded 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, combine cornstarch and water, then stir this mixture into the cooking liquid over medium heat until it thickens.
10. Serve the pot roast alongside the vegetables, drizzling gravy over the top for added flavor.
Servings: 6 servings
Enjoy your meal!
