Pot Roast with Potatoes Dinner

Ingredients

• 3–4 lb chuck roast (or brisket/round roast)

• 2 tbsp olive oil

• Salt and black pepper, to taste

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4 cups beef broth

• 1 cup red wine (optional, can sub more broth)

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 1 ½ lbs baby potatoes (or Yukon golds), halved

• 4 large carrots, cut into chunks

• 2 celery stalks, cut into chunks

• 2 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the roast: Pat beef dry and season generously with salt and pepper.

2. Sear the beef: Heat olive oil in a large Dutch oven (or heavy oven-safe pot) over medium-high heat. Sear roast on all sides until browned, about 4–5 minutes per side. Remove and set aside.

3. Build flavor: In the same pot, sauté onions and garlic until softened. Stir in tomato paste and cook 1 minute. Deglaze with red wine (if using), scraping up browned bits.

4. Slow braise: Add beef broth, Worcestershire, thyme, rosemary, and bay leaves. Return roast to the pot. Bring to a simmer, then cover.

   • Oven method: Transfer to a preheated oven at 325°F (160°C). Cook for 3–4 hours.

   • Stovetop method: Simmer on low, covered, for 3–4 hours.

5. Add vegetables: After about 2 hours, add potatoes, carrots, and celery around the roast. Continue cooking until meat is fork-tender and veggies are cooked, about 1½–2 more hours.

6. Thicken gravy (optional): Remove roast and vegetables. Skim fat from cooking liquid. Mix cornstarch slurry into the liquid and simmer until thickened.

7. Serve: Slice or shred pot roast, spoon gravy over top, and serve with potatoes and vegetables. Garnish with parsley.