Pot Roast with Potatoes and Carrots

Instructions

1. Prepare the Roast: Pat the beef dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder.
2. Sear the Roast: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side. Remove and set aside.
3. Sauté Aromatics: In the same pan, sauté onion and garlic until fragrant, about 2–3 minutes. Stir in tomato paste and cook for another minute.
4. Deglaze the Pan: Pour in the beef broth and wine (if using), scraping up the browned bits. Stir in Worcestershire sauce.
5. Assemble the Pot: Place the potatoes, carrots, and celery in the bottom of a  slow cooker, Dutch oven, or roasting pan. Add rosemary and thyme. Lay the seared roast on top and pour the liquid mixture over it.
6. Cook:

• Slow Cooker: Cook on low for 8–10 hours or high for 4–5 hours.
• Oven: Cover and bake at 300°F (150°C) for 3–4 hours.

1. Check Doneness: The roast is done when it’s fork-tender and easily shredded.
2. Serve: Remove the beef and shred or slice it. Arrange the roast with vegetables on a platter and drizzle with the cooking liquid as a gravy.