Old-Fashioned Pot Roast

Old-Fashioned Pot Roast

Ingredients

3–4 lb (1.4–1.8 kg) beef chuck roast

2 tbsp olive oil

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1 tsp dried rosemary

1 large onion, sliced

4 cloves garlic, minced

4 cups beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 lb (450 g) baby potatoes or Yukon Gold potatoes, halved

4 large carrots, peeled and cut into large pieces

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

2 tbsp fresh parsley, chopped (for garnish)

Instructions

Pat the roast dry and season all sides with salt, pepper, garlic powder, onion powder, thyme, and rosemary.

Heat the olive oil in a Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until deeply browned. Remove and set aside.

In the same pot, cook the onion for 4 minutes until softened. Add the garlic and cook for 30 seconds.

Stir in the tomato paste, then pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

Return the roast to the pot. Cover and cook:

Oven: 325°F (165°C) for 3–3½ hours, or

Slow Cooker: LOW for 8–9 hours or HIGH for 5–6 hours.

Add the potatoes and carrots during the last 1½ hours of oven cooking (or the last 2 hours in the slow cooker).

Once the roast is fork-tender, transfer it to a serving platter with the vegetables.

For a thicker gravy, whisk together the cornstarch and water, stir it into the cooking liquid, and simmer for 3–5 minutes until thickened.

Spoon the rich gravy over the roast and vegetables. Garnish with fresh parsley and serve.

Serving Suggestions

Buttered dinner rolls

Creamy mashed potatoes

Steamed green beans

Roasted Brussels sprouts

Tips

Chuck roast is the best cut because it becomes incredibly tender during slow cooking.

For extra flavor, add mushrooms or celery with the onions.

Leftovers make delicious sandwiches or can be shredded into tacos or pasta.