Pot Roast with Potatoes and Carrots

INGREDIENTS:

For the Pot Roast:

3–4 lb beef chuck roast

2 tablespoons olive oil or vegetable oil

1 medium onion (diced)

4 cloves garlic (minced)

4 cups beef broth (low-sodium preferred)

2 tablespoons Worcestershire sauce

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper (to taste)

For the Vegetables:

4 large carrots (peeled and cut into chunks)

4 medium potatoes (peeled and quartered)

2 celery stalks (chopped, optional)

Optional Add-Ins:

1 cup pearl onions

1 cup mushrooms (quartered)

1 tablespoon cornstarch + 2 tablespoons water (for thickening the broth)

DIRECTIONS:

Step 1: Sear the Beef

Pat the beef chuck roast dry with paper towels and season generously with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove the roast and set aside.

Step 2: Sauté the Aromatics

In the same pot, add the diced onion and sauté for 3–4 minutes, or until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 3: Deglaze the Pot

Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Stir in the Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper. Return the seared roast to the pot, nestling it into the liquid.

Step 4: Slow-Cook the Roast

Cover the pot and transfer it to a preheated oven at 325°F (165°C) . Cook for 2.5–3 hours , or until the beef is fork-tender …