Ingredients:
1.5-2kg beef chuck roast 🥩
2 tbsp olive oil 🫒
Salt and pepper to taste 🧂
1 onion, chopped 🧅
4 cloves garlic, minced 🧄
4 large carrots, cut into chunks 🥕
500g baby potatoes or large potatoes cut into chunks 🥔
2 cups beef broth 🍲
1 cup water 💧
2 tbsp tomato paste 🍅
1 tbsp Worcestershire sauce
2 sprigs fresh thyme 🌿
2 bay leaves 🍃
Fresh parsley for garnish 🌿
Instructions:
Sear the Pot Roast:
Season the beef chuck roast 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 browned, about 3-4 minutes per side. Remove and set aside. 🔥
Sauté the Vegetables:
In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened. 🧅🧄
Stir in the tomato paste and cook for 1 minute. 🍅
Simmer the Roast:
Add the beef broth, water, Worcestershire sauce, thyme, and bay leaves. 🍲🌿🍃
Return the seared roast to the pot. Cover and simmer on low heat for 2 hours.
Add Potatoes and Carrots:
After 2 hours, add the carrots and potatoes to the pot. 🥔🥕
Cover and continue cooking for another 1-1.5 hours, or until the vegetables are tender and the roast is fall-apart tender.
Serve:
Shred the pot roast into chunks and serve with the potatoes and carrots. Spoon the flavorful broth over everything. 🍖🥔🥕
Garnish with fresh parsley for a touch of color. 🌿
Enjoy your Pot Roast with Potatoes and Carrots—a hearty and comforting meal perfect for a cozy dinner! 😋🍽️❤️
