🥩 Classic Beef Pot Roast with Carrots & Potatoes

Ingredients (Serves 4–6)

• 1.5–2 kg beef chuck roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp tomato paste
• 1 large onion, sliced
• 4 carrots, thick slices
• 5–6 potatoes, halved
• 3 cups beef broth
• 2 tbsp Worcestershire sauce (optional)
• 3 cloves garlic
• 2 bay leaves
• Fresh thyme or rosemary

Instructions

1. Season & Sear the Beef
   • Season roast with salt, pepper, paprika, garlic & onion powder.
   • Heat oil in a pot or Dutch oven.
   • Sear beef on all sides until deeply browned.
3. Build the Flavor
   • Add onion and garlic. Sauté 2–3 minutes.
   • Stir in tomato paste and Worcestershire sauce.
   • Pour in beef broth. Add bay leaves & herbs.
5. Add Vegetables
   • Place carrots and potatoes around the roast.
7. Slow Cook
   • Cover and bake at 160°C (325°F) for 3–3.5 hours
   • OR simmer on stovetop on low for 3 hours
   • OR slow cooker 8 hours on LOW
9. Serve
   • Slice beef.
   • Spoon thick sauce over vegetables.
   • Serve hot with bread or salad.

Pro Tips

• Chuck roast is best for fall-apart tenderness
• Let the roast rest 15 minutes before slicing
• For extra richness, add 1 tbsp butter at the end