Pot Roast with Potatoes & Onion
🧾 Ingredients:
1.5–2 kg beef chuck roast
4–5 potatoes (peeled and cut into chunks)
2 large onions (sliced)
3 carrots (optional, cut into chunks)
3 cloves garlic (minced)
2 cups beef broth
2 tbsp olive oil
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper (to taste)
👨🍳 Instructions:
Season the meat
Rub the beef with salt, pepper, thyme, and rosemary.
Sear the roast
Heat olive oil in a large pot. Sear the meat on all sides until browned (about 3–4 minutes per side).
Add onions & garlic
Remove the roast briefly, then sauté onions and garlic in the same pot for 2–3 minutes.
Build the flavor
Stir in tomato paste, then pour in the beef broth. Mix well.
Add everything back
Return the roast to the pot. Add potatoes and carrots around it.
Slow cook
Cover and cook:
On stovetop: low heat for 3–4 hours
In oven: 160°C (320°F) for 3–4 hours
Check tenderness
The meat should be soft and fall apart easily.
🍽️ Tips:
For extra flavor, add a splash of Worcestershire sauce.
If you want thicker sauce, remove the meat and simmer the liquid uncovered for a few minutes.
Even better the next day!
