Instructions
step 1 Pat the chuck roast dry with paper towels and season all sides with salt, black pepper, garlic powder, thyme, and rosemary./n
step 2 Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside./n
step 3 In the same pot, add chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant./n
step 4 Stir in tomato paste and cook for 1 minute, then pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot./n
step 5 Return the roast to the pot and bring the liquid to a gentle simmer. Cover and reduce heat to low, cooking for 2 to 3 hours until the beef begins to become tender./n
step 6 Add baby potatoes, carrots, and celery around the roast. Cover and continue cooking for another 45–60 minutes, or until the vegetables are tender and the meat easily shreds with a fork./n
step 7 If a thicker gravy is desired, mix cornstarch and water to form a slurry. Stir into the pot and simmer for 3–5 minutes until thickened./n
step 8 Remove from heat, garnish with fresh parsley, and serve hot.
Storage and Reheating Tips
Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in a 350°F (175°C) oven until warmed through. Add a splash of beef broth if needed to maintain moisture. Pot roast can also be frozen for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
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