Beef Pot Roast with Potatoes
Ingredients
For the Roast
1.5–2 kg (3–4 lb) beef chuck roast
2 tbsp olive oil
Salt and black pepper (to taste)
1 onion, chopped
3–4 garlic cloves, minced
4 cups beef broth
2 tbsp tomato paste (optional)
2 tbsp Worcestershire sauce (optional)
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Vegetables
4–5 medium potatoes, cut into chunks
3 carrots, peeled and cut
Fresh parsley for garnish
Instructions
1. Sear the Beef
1. Season the beef roast well with salt and pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat.
3. Sear the roast on all sides until brown (about 4–5 minutes per side).
4. Remove and set aside.
2. Build the Flavor
1. In the same pot, add onions and cook for 3 minutes.
2. Add garlic and cook 1 minute.
3. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
3. Add Broth and Cook
1. Return the beef to the pot.
2. Pour in beef broth until the meat is halfway covered.
3. Bring to a simmer, then cover and cook:
Stovetop: 3–3.5 hours on low
Oven: 160°C (325°F) for 3–4 hours
Slow cooker: 8 hours on LOW or 5 hours on HIGH
Cook until the beef is fork-tender.
4. Add Vegetables
1. Add potatoes and carrots during the last 1 hour of cooking.
2. Cover and continue cooking until vegetables are soft.
5. Serve
1. Remove beef and shred or slice.
2. Serve with potatoes, carrots, and the rich gravy.
