Ingredients:

• 3–4 lbs beef chuck roast
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 carrots, cut into chunks
• 4 medium potatoes, quartered
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine or additional beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp Worcestershire sauce
• ½ tsp black pepper
• Salt, to taste
• 2 bay leaves

Method:

1. Preheat the oven to 325°F (165°C). Pat the chuck roast dry and season generously with salt and black pepper.
2. Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side, until deeply browned. Remove and set aside.
3. Add the onion and cook for 3–4 minutes. Stir in the garlic and tomato paste and cook for another minute.
4. Pour in the beef broth and red wine, scraping up the browned bits from the bottom. Add the thyme, rosemary, Worcestershire sauce, and bay leaves.
5. Return the roast to the pot. Arrange the carrots and potatoes around it. Cover tightly and place in the oven.
6. Cook for 3–3½ hours, or until the beef is very tender and easily pulls apart with a fork. Remove the bay leaves before serving.
7. Slice or shred the roast and serve with the vegetables and rich gravy spooned over the top. 🥕🥔🥩

PotRoast