Pot Roast with Potatoes and Carrots

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Once the oil is hot, sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast from the pot and set it aside.

Sauté the Aromatics:
In the same pot, add the chopped onion and garlic. Cook for 2-3 minutes, stirring occasionally, until softened and fragrant.

Add the Liquids and Herbs:
Stir in the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaf. Scrape the bottom of the pot to release any browned bits from the roast. Return the roast to the pot and ensure it’s submerged in the liquid.

Slow-Cook the Roast:
Bring the broth to a simmer, then reduce the heat to low. Cover the pot and let the roast cook for 2 ½ to 3 hours, or until it is fork-tender and easily shreds.

Add the Vegetables:
After 2 ½ to 3 hours, add the carrots, potatoes, and celery (if using) to the pot. Stir to combine, cover, and continue cooking for an additional 30-45 minutes, or until the vegetables are tender.

Thicken the Gravy (Optional):
If you’d like a thicker gravy, mix the cornstarch with 2 tablespoons of water in a small bowl to make a slurry. Stir the slurry into the pot and simmer for 5-10 minutes, or until the gravy has thickened.

Serve:
Remove the pot roast from the pot and slice or shred it. Serve the roast with the carrots, potatoes, and a generous amount of gravy.

Serving and Storage Tips: