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!
Thanks for your SHARES!
Keep fresh fruit for a long time without a refrigerator!
How to prepare ginger water for weight loss?
How To Make Reuben Crescent Bake
The Ultimate Turmeric Infusion
amazing Recipe for Strawberry Cream Cheese Icebox Cake
Garlic Cheddar Biscuits: A Simple, Savory Delight
The Creamy Secret That Will Revolutionize Your Mashed Potatoes
Natural Coffee Oil for Skin Rejuvenation and Anti-Aging
Natural Home Remedies: The Healing Power of Onion and Onion Peel for Bladder and Prostate Health