1 tablespoon of tomato paste
For the Vegetables:
4 medium-sized potatoes, peeled and quartered
4 large carrots, peeled and cut into chunks
1 cup of celery, chopped
For Thickening (Optional):
Cornstarch or flour (for gravy)
Fresh parsley (for garnish)
Instructions
Prepare the Meat: Start by seasoning your chuck roast generously with salt and pepper on all sides. Let it sit at room temperature for about 30 minutes to an hour before cooking; this helps it to cook more evenly.
Sear the Roast: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, carefully place the roast in the pot. Sear it for about 4-5 minutes on each side until browned. This step adds flavor through the Maillard reaction.
Sauté the Aromatics: Once the roast is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes until the onions are translucent, scraping up any browned bits from the bottom.
Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant. Be careful not to burn the garlic.
Deglaze the Pot: Pour in the beef broth, followed by the Worcestershire sauce. Use a wooden spoon to scrape up any remaining bits stuck to the pot, enhancing the flavor of the broth.
Bring to a Simmer: Add the tomato paste, thyme, bay leaves, and any additional seasoning you desire. Stir to combine, and then return the roast to the pot, making sure it is submerged in the liquid as much as possible Slow Cook the Roast: Cover the pot with a lid, reduce the heat to low, and let it simmer for about 3 hours. You want the roast to be fork-tender, so check periodically and adjust the heat if necessary.
Add Vegetables: After 2.5 to 3 hours of cooking, add the potatoes and remaining carrots. They should be placed on top of the roast and submerged in the broth for maximum flavor.
Continue Cooking: Cover the pot again and continue cooking for another 1-2 hours until the vegetables are tender and the meat falls apart easily when tested with a fork.
Finish and Serve: Once everything is cooked, you can thicken the broth using cornstarch or flour if you prefer a gravy-like consistency. Remove the bay leaves, slice the pot roast, and serve hot with the vegetables. Garnish with fresh parsley if desired.
How to Make
Choosing the Right Cut
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
