Instructions
Step 1: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Step 2: Season the beef chuck roast with salt, pepper, garlic powder, and paprika on all sides.
Step 3: Sear the roast for 3 to 4 minutes per side until browned, then remove and set aside.
Step 4: Add sliced onion to the pot and sauté for 2 minutes until fragrant.
Step 5: Return the beef to the pot and pour in the beef broth, covering the meat partially.
Step 6: Cover and simmer on low heat for 1.5 to 2 hours until the beef is very tender and easily shreds.
Step 7: Add chopped potatoes and carrots, then continue cooking covered for 20 minutes.
Step 8: Stir in green beans and corn kernels, cooking for an additional 10 minutes until all vegetables are tender.
Step 9: Shred the beef with two forks directly in the pot, then serve hot on a plate with vegetables and broth spooned around.
Storage and Reheating Tips
Store leftover pot roast in an airtight container in the refrigerator for up to 4 days. The flavors actually improve as they meld together overnight, making this a perfect make-ahead meal.
To reheat, place portions in a pot over medium-low heat with a splash of beef broth to prevent drying out. Microwave also works well, covered with a damp paper towel, for about 2 to 3 minutes per portion.
This dish also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating for the best results.
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