Pot Roast with Potatoes and Carrots

 

👉Ingredients:

◾️3 lb chuck roast

◾️2 tablespoons olive oil

◾️Salt and black pepper to taste

◾️1 teaspoon garlic powder

◾️1 teaspoon onion powder

◾️1 tablespoon tomato paste

◾️1 large onion, sliced

◾️4 cloves garlic, minced

◾️4 large carrots, peeled and cut into chunks

◾️4 medium potatoes, peeled and halved

◾️2 cups beef broth

◾️1 cup red wine (optional, can substitute with more broth)

◾️2 teaspoons Worcestershire sauce

◾️2 sprigs fresh rosemary

◾️3 sprigs fresh thyme

👉Directions:

✅️Preheat oven to 300°F (150°C).

✅️Pat the chuck roast dry and season generously with salt, pepper, garlic powder, and onion powder.

✅️Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3–4 minutes on each side until browned. Remove and set aside.

✅️Add onion and garlic to the pot and sauté for 2–3 minutes. Stir in tomato paste.

✅️Deglaze the pot with red wine, scraping up any browned bits from the bottom.

✅️Return the roast to the pot. Add beef broth, Worcestershire sauce, rosemary, and thyme.

✅️Arrange potatoes and carrots around the roast. Cover tightly with a lid.

✅️Transfer to oven and roast for 3.5 to 4 hours, or until the meat is fork-tender.

✅️Remove the herbs, let the roast rest 10 minutes, then slice and serve with vegetables and pan juices.

✅️Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes

◾️Kcal: 480 kcal per serving | Servings: 6 servings