Sunday Pot Roast 🍲
A whole chuck roast braised low and slow with carrots and potatoes until it falls apart at the touch of a fork.
Ingredients (serves 6)
- 3 lbs beef roast
- 4 carrots
- 1.5 lbs potatoes
- 1 onion
- 3 cups beef stock
- 2 tbsp tomato paste
- 3 cloves garlic
- 2 sprigs thyme
- 2 bay leaves
- 2 tbsp vegetable oil
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Try AnychefInstructions
- 1
Preheat the oven to 325°F. Pat the roast dry and season all over with salt and pepper.
- 2
Heat the oil in a large Dutch oven over medium high heat and sear the roast on all sides until deeply browned, about 8 minutes total.
- 3
Remove the roast, add the quartered onion, and cook for 2 minutes, then stir in the tomato paste and smashed garlic for 1 minute.
- 4
Pour in the beef stock, add the thyme and bay leaves, and return the roast to the pot.
- 5
Cover and braise in the oven for 60 minutes, then tuck the chunked carrots and potatoes around the meat.
- 6
Cover again and braise until the beef shreds easily with a fork, checking at 15 minute intervals.
- 7
Rest the roast for 10 minutes, then slice or shred and serve with the vegetables and pan juices spooned over.
