Ingredients:

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

For the Gravy:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups strained cooking juices

Method:

1. Preheat the oven to 325°F (165°C). Pat the roast dry and season generously with salt, black pepper, and paprika.
2. Heat the olive oil in a large 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 carrots to the pot and cook for 4–5 minutes. Add the garlic and tomato paste and cook for another minute.
4. Pour in the beef broth and Worcestershire sauce, scraping the browned bits from the bottom. Add the thyme, rosemary, and bay leaves.
5. Return the roast to the pot and arrange the potatoes around it. Cover tightly and bake for 3–3½ hours, or until the beef is very tender.
6. Remove the roast and vegetables from the pot. Strain the cooking juices and reserve about 2 cups for the gravy.
7. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes. Gradually whisk in the reserved cooking juices until smooth.
8. Simmer the gravy for 4–6 minutes, stirring frequently, until thick and silky. Taste and adjust the seasoning.
9. Slice or shred the pot roast and serve with the potatoes and carrots. Pour the rich homemade gravy generously over everything. 🥩🥔🥕✨

PotRoast