Description
A comforting and traditional pot roast featuring tender beef, carrots, and potatoes in a rich, savory sauce.
Ingredients
Scale
For the Crust:
- 3 pounds beef chuck roast
- 4 large carrots, cut into chunks
- 3 large potatoes, peeled and quartered
- 1 large onion, chopped
- 3 cups beef broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Season the beef chuck roast with salt and pepper.
- In a large ovenproof pot, heat olive oil over medium-high heat. Brown the roast on all sides, then remove and set aside.
- Reduce heat and sauté onions and garlic until fragrant. Stir in tomato paste, beef broth, and thyme, then return the roast to the pot. Add carrots and potatoes around the meat.
- Cover and transfer to the preheated oven. Roast for 3-4 hours, or until meat is tender. Adjust seasoning, if necessary, before serving.
Notes
You can customize the seasonings to taste.