𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Ingredients

• 3–4 lb chuck roast
• 2 tbsp olive oil
• Salt and black pepper
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• 1 tsp rosemary
• 1½ lb baby potatoes
• 4 carrots, peeled and cut into chunks

Instructions

1. Season & sear
   • Pat roast dry and season generously with salt and pepper.
   • Heat oil in a Dutch oven over medium-high heat.
   • Sear roast 4–5 minutes per side until browned.
2. Build flavor
   • Remove roast briefly.
   • Cook onion for 3–4 minutes.
   • Add garlic and tomato paste; stir 1 minute.
3. Add liquid
   • Pour in beef broth and Worcestershire sauce.
   • Add thyme and rosemary.
   • Return roast to pot.
4. Slow cook
   • Cover and bake at 300°F for 3 hours.
5. Add vegetables
   • Add potatoes and carrots around roast.
   • Cook another 1–1½ hours until beef is fork-tender.
6. Serve
   • Shred or slice roast.
   • Spoon juices over everything.

Optional upgrades

• Add red wine for deeper flavor
• Stir in mushrooms
• Thicken juices into gravy with a cornstarch slurry

You can also make this in a slow cooker:

• Low: 8–9 hours
• High: 5–6 hours

Would you like a version for:

• slow cooker
• Instant Pot
• oven only
• keto/low-carb
• Mississippi-style pot roast
• gravy from drippings?