Tender Pot Roast

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

This hearty pot roast is perfect for autumn evenings, bringing warmth and comfort to your dinner table. It's a budget-friendly meal that fills your home with mouthwatering aromas.

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup water
• 3 large carrots, cut into chunks
• 4 medium potatoes, peeled and quartered
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Method

1. Preheat your oven to 325°F (165°C).
2. Season the beef chuck roast with salt and pepper on all sides.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 8 minutes total. Remove and set aside.
4. In the same pot, add the sliced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Stir in the tomato paste and cook for 2 minutes. Pour in the beef broth and water, stirring to combine.
6. Return the roast to the pot, adding the carrots and potatoes around it. Sprinkle with thyme and rosemary.
7. Bring the liquid to a simmer, cover the pot with a lid, and transfer to the oven.
8. Bake for 2 1/2 to 3 hours, or until the meat is tender and easily shreds with a fork.
9. Remove the pot from the oven. Let the roast rest for 10 minutes before serving. Adjust seasoning with salt and pepper to taste.