Description
A cozy and comforting pot roast with tender beef, hearty vegetables, and a rich, savory gravy—perfect for Sunday dinners or anytime you need a warm, home-cooked meal.
Ingredients
Scale
- 3 to 4 pounds Chuck Roast
- 4 large Carrots, peeled and cut into chunks
- 1.5 pounds Baby Potatoes, whole
- 1 large Yellow Onion, sliced
- 4 cloves Garlic, minced
- 3 cups Beef Broth
- 2 tablespoons Tomato Paste
- 2 tablespoons Worcestershire Sauce
- 4 to 5 sprigs Fresh Thyme
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
Instructions
- Preheat oven to 300°F (150°C). Place a Dutch oven over medium-high heat.
- Season chuck roast with salt and pepper. In a small bowl, mix tomato paste, garlic, Worcestershire sauce, and a bit of broth.
- Heat olive oil in the Dutch oven. Sear roast on all sides until browned, about 4 minutes per side. Remove and set aside.
- Add onions and sauté for 3 minutes. Stir in the tomato paste mixture. Return roast to the pot and surround with carrots, potatoes, thyme, and remaining broth.
- Cover and cook in the oven for 3 to 3.5 hours until meat is fork-tender and vegetables are soft.
- Skim fat if necessary, adjust seasoning, and garnish with chopped parsley if desired.
- Serve hot with your favorite sides.
Notes
- Let the meat rest for 15 minutes before slicing to retain juices.
- Use a cornstarch slurry if you prefer a thicker gravy.
- This dish tastes even better the next day after flavors meld.