🍽️ Pot Roast

Ingredients (Serves 6)

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

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 garlic cloves, smashed

• 4 carrots, cut into chunks

• 2–3 celery stalks, cut into chunks

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

• 2 cups beef broth

• 1 cup red wine (or extra broth)

• 2 tbsp tomato paste

• 2 tsp Worcestershire sauce

• 2 sprigs fresh rosemary (or 1 tsp dried)

• 3 sprigs thyme (or 1 tsp dried)

• 2 bay leaves

• Salt & black pepper, to taste

Instructions

1. Sear the roast

• Pat beef dry and season generously with salt and pepper.

• Heat olive oil in a Dutch oven over medium-high heat.

• Sear roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.

2. Build the flavor base

• In the same pot, add onion, garlic, carrots, and celery. Sauté 4–5 minutes until softened.

• Stir in tomato paste and cook 1 minute. Deglaze with red wine, scraping up brown bits.

3. Braise

• Return beef to the pot. Add potatoes, beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.

• Bring to a simmer, cover, and transfer to oven at 300°F (150°C). Cook for 3–4 hours, until beef is fork-tender.

4. Serve

• Remove herbs and bay leaves.

• Shred beef into chunks.

• Serve with vegetables and ladle rich broth over the top.