Pot Roast

Ingredients

Here’s how I made it 👇

3 lbs chuck roast

Salt and pepper to taste

1 1/2 cup halved fingerling potatoes

2 cups chopped carrots

2 cups chopped celery

1 large chopped yellow onion

2 tbsp tomato paste

2 tbsps Worcestershire sauce

A handful of garlic cloves

1 tbsp Italian seasoning

2 tbsp brown sugar

2 bay leaves

Thyme sprigs

4-6 cups beef broth

Parsley for garnish

Season your chuck roast with salt and pepper, then heat oven to 350 and chop all your vegetables. Heat a large skillet on nearly high heat, then add a few tbsps of olive oil and sear your steak for 1-2 mins per side until nicely browned. Remove it from the pan, then add a little more olive oil and your chopped vegetables and cook them covered for 5 mins on medium, tossing frequently until softened. Add tomato paste, garlic, Worcestershire, brown sugar, and Italian seasoning, and mix well before adding the bay leaves and thyme, then the beef back to the pot along with the broth. The broth should nearly cover the meat. Cover it with a lid or foil and cook for 2.5-3 hours then remove it and test how tender the meat is. If it shreds easily it’s ready. Adjust salt and pepper if needed. Serve hot with extra mashed potatoes or as is, garnished with parsley. Enjoy!