Pot Roast
A comforting pot roast with tender meat, sweet carrots, and hearty potatoes, perfect for family gatherings and cozy dinners.
Ingredients
Main Ingredients
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- to taste salt and pepper for seasoning
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3 cups baby carrots
- 3 cups baby potatoes
- 1 bay leaf
- to taste fresh parsley, chopped for garnish
Instructions
Preparation
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium heat until shimmering.
- Sear the roast on all sides until beautifully browned.
- Remove the roast and add sliced onion and minced garlic to the hot pot, sautéing until soft and fragrant.
- Stir in the tomato paste, then add beef broth and Worcestershire sauce, scraping the bottom for flavor.
- Return the roast to the pot and arrange carrots and potatoes around it with the bay leaf.
- Bring to a simmer, cover, and let cook low and slow for 3 to 4 hours.
- Once tender, pull out the bay leaf, shred the meat slightly, and garnish with fresh parsley.
Notes
Serve with homemade biscuits or your favorite bread. Leftovers can be stored in airtight containers and frozen for future meals. Consider swapping beef for chicken for a variation.