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Pot Roast with Potatoes and Carrots 😋😍
Ingredients
1 (3 lb) boneless chuck roast
2 Tbsp olive oil
Salt and freshly ground black pepper
1 large yellow onion , coarsely chopped
3 cloves garlic , minced
1 (14.5 oz) can beef broth ...
¾ cup red wine (optional, or use extra broth)

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

1½ lbs Yukon gold or red potatoes, halved or quartered

4–5 carrots, peeled and cut into chunks

Instructions:
1. Sear the Roast:
Pat roast dry with paper towels and season all over with salt and pepper.

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.

Sear roast on all sides until browned (about 3–4 min per side). Remove and set aside.

2. Sauté Aromatics:
In the same pot, sauté onions for 2–3 minutes until softened.

Add garlic and cook 30 seconds more.

Stir in tomato paste and cook 1 minute.

3. Deglaze & Add Liquid:
Pour in red wine (if using) to deglaze, scraping up browned bits. Simmer 2 minutes.

Stir in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.

4. Return Roast & Add Veggies:
Place roast back in pot.

Add potatoes and carrots around the sides.

Bring to a simmer, then cover tightly with lid.

5. Bake Low & Slow:
Transfer pot to preheated oven at 300°F (150°C).

Roast for 3½ to 4 hours, until meat is fall-apart tender and vegetables are soft.

Slow Cooker Method:
Follow steps 1–4, then cook on LOW for 8–10 hours or HIGH for 4–6 hours.

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