Beef Pot Roast with Vegetables
🛒 What You’ll Need
- 3-4 lbs Chuck roast (the best cut for tender results!) 🥩
- 1 lb Baby potatoes (red or gold) 🥔
- 3-4 large Carrots, peeled and cut into chunks 🥕
- 2 Stalks celery, chopped 🌿
- 1 Large onion, wedged 🧅
- 3 cups Beef broth 🥣
- 2 tbsp Tomato paste 🍅
- 4 cloves Garlic, minced 🧄
- 2 tbsp Worcestershire sauce 🍶
- 1 tsp Dried thyme & 1 tsp Dried rosemary 🌿✨
- 2 Bay leaves 🍃
- Salt & Black pepper to taste 🧂
- 2 tbsp Olive oil (for searing) 🍳
👩🍳 Instructions
- Sear for Flavor: Generously season the beef with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until a deep brown crust forms. Remove and set aside. 🥩🔥✨
- Aromatics: In the same pot, sauté the onions, carrots, and celery for 3–5 minutes. Add the garlic and tomato paste, cooking for 1 more minute until fragrant. 🧅🥕🧄
- Deglaze: Pour in a splash of the beef broth and scrape up those delicious brown bits from the bottom of the pan (that’s where the flavor lives!). 🥣🥄💎
- Assemble: Return the beef to the pot. Add the potatoes, remaining beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. 🏗️🥔🌿
- Slow Cook: * Oven: Cover and bake at 300°F (150°C) for 3–4 hours. ⏲️🔥
- Slow Cooker: Cook on Low for 8–10 hours or High for 5–6 hours. 🍲🌬️
- The Gravy: Once the beef is fork-tender, remove the meat and veggies. Strain the liquid and simmer it in a pan with a little cornstarch slurry if you want a thicker gravy! 🥄🤤✨
- Serve: Slice or shred the beef and serve it surrounded by those succulent vegetables, smothered in rich gravy. 🍽️😋
🔥 Pro Tips:
- The “Low and Slow” Secret: Don’t rush it! The longer it cooks at a low temperature, the more the connective tissue breaks down, making the meat “butter-soft.” 🥩⏳🎯
- Sear is Key: Never skip the searing step! It locks in the juices and creates a complex flavor profile for your gravy. 🍳💎
