🥩🍲 Tender Pot Roast Stew with Carrots & Potatoes
📌 Ingredients:
Main:
2.5–3 lbs chuck roast (cut into large chunks or left whole)
2 tbsp olive oil
Salt & pepper (to taste)
1 tsp garlic powder
1 tsp onion powder
1 tbsp Worcestershire sauce
Veggies:
4–5 medium potatoes (peeled and cut in chunks)
2 cups baby carrots
1 onion (sliced)
3 cloves garlic (minced)
Liquid & Seasoning:
3 cups beef broth
1 tbsp tomato paste
1 tsp dried thyme
1 tsp rosemary
1 bay leaf
Optional: 1 tbsp flour or cornstarch (to thicken)
👨🍳 Instructions:
Step 1: Brown the Roast
Season roast with salt, pepper, garlic & onion powder.
In a large Dutch oven or pot, sear roast in olive oil over medium-high heat until browned on all sides. Remove and set aside.
Step 2: Build the Flavor
Sauté onions and garlic in the same pot until soft.
Stir in tomato paste, Worcestershire, thyme, and rosemary.
Pour in beef broth and bring to a simmer.
Step 3: Slow Cook
Return roast to the pot. Cover and simmer on low heat for 2.5–3 hours (or until meat is super tender).
Add carrots and potatoes in the last hour of cooking so they stay tender but not mushy.
Step 4: Thicken (Optional)
If you want the stew thicker, mix 1 tbsp flour or cornstarch with a little cold water and stir into the stew during the last 15 mins.
Step 5: Serve It Up!
Remove bay leaf, shred beef into chunks, and ladle into bowls. Serve hot with cornbread, biscuits, or over rice if you're extra hungry!
💡 Pro Tip: Let the pot roast rest 10 minutes before serving so all those juices settle into the meat 😮💨🔥