Hearty Pot Roast with Tender Potatoes and Carrots

👩‍🍳 Instructions

1️⃣ Sear the Roast

1. Pat the chuck roast dry and season generously with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Place the roast in the pot and sear for about 4 minutes per side, or until deeply browned. Transfer to a plate and set aside.

2️⃣ Sauté the Aromatics

1. In the same pot, reduce heat to medium and add chopped onion and minced garlic.
2. Sauté for about 3 minutes, or until fragrant and softened.
3. Stir in tomato paste and cook for 1 minute, allowing it to caramelize slightly.

3️⃣ Build the Braising Liquid

1. Pour in beef broth, water, and Worcestershire sauce, scraping the bottom of the pot to loosen any browned bits.
2. Add thyme sprigs and bay leaves.
3. Return the seared roast to the pot, nestling it into the liquid.
4. Cover with a tight-fitting lid and reduce heat to low. Simmer gently for 2 hours.

4️⃣ Add the Vegetables

1. After 2 hours, add the carrots and baby potatoes to the pot around the roast.
2. Cover again and cook for an additional 1 to 1.5 hours, or until the meat shreds easily and the vegetables are fork-tender.

5️⃣ Serve