Hearty Spring Pot Roast

American · Spring · 180 min · Serves 6 · By The Lesapor Kitchen

This pot roast is an ideal choice for a comforting meal during the spring. It's packed with tender beef, hearty vegetables, and a rich, flavorful broth. Perfect for a weekend family dinner.

Ingredients

• 2 tablespoons olive oil
• 3 pounds beef chuck roast, trimmed
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 4 large carrots, peeled and cut into 2-inch pieces
• 1 pound baby potatoes, halved
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme

Method

1. Preheat the oven to 325°F (165°C).
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Season the beef chuck roast with salt and black pepper.
4. Sear the roast in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
5. In the same pot, add carrots, potatoes, and onion. Cook for 5 minutes, stirring occasionally.
6. Add the garlic, cooking for an additional minute until fragrant.
7. Stir in beef broth, tomato paste, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot.
8. Return the roast to the pot and top with fresh thyme sprigs.
9. Cover the pot and transfer to the oven. Roast for 2 1/2 to 3 hours, or until the beef is tender and easily shreds with a fork.
10. Remove the thyme sprigs before serving. Serve the pot roast with vegetables and broth.