Pot Roast with Potatoes and Carrots

Ingredients Quantity

For the Pot Roast:

• 3–4 lb (1.5–2 kg) beef chuck roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup beef broth
• ½ cup red wine (optional)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 large onion, chopped
• 4 cloves garlic, minced

For the Vegetables:

• 1 lb (450g) baby potatoes or large potatoes, quartered
• 4 large carrots, peeled and cut into chunks
• 2 stalks celery, chopped
• 1 sprig fresh rosemary or 1 tsp dried rosemary
• 2 sprigs fresh thyme or 1 tsp dried thyme

Optional Additions

• Mushrooms for added umami flavor.
• Parsnips for a sweeter vegetable option.
• Crushed red pepper flakes for a touch of heat.

Tips for Success

1. Sear the Roast: Searing the beef locks in flavor and creates a delicious crust.
2. Low and Slow: Cook at a low temperature for a long time to ensure tender meat.
3. Layer the Ingredients: Place vegetables on the bottom of the pot so they soak up the juices.
4. Deglaze the Pan: Use beef broth or wine to scrape up browned bits for maximum flavor.
5. Rest Before Serving: Let the pot roast rest for 10–15 minutes before slicing to retain its juices.

Instructions

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