Would You Eat This Pot Roast with Carrots, Potatoes & Gravy
Ingredients:
3–4 lbs beef chuck roast
Salt and pepper to taste
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
4–5 carrots, peeled and cut into chunks
4–5 potatoes, peeled and cut into chunks
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp tomato paste (optional for richness)
2 tbsp cornstarch + 2 tbsp water (for thickening gravy)
Instructions:
1. Season & Sear the Roast:
Season the beef roast generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned. Set aside.
2. Layer the Vegetables:
In a slow cooker or large Dutch oven, add the chopped onion, garlic, carrots, and potatoes.
3. Add Roast & Liquid:
Place the seared roast on top of the vegetables. Pour in the beef broth, Worcestershire sauce, and tomato paste (if using). Sprinkle in thyme and rosemary.
4. Cook:
Slow Cooker: Cover and cook on low for 8–10 hours or high for 4–5 hours.
Oven: Cover and bake at 325°F (163°C) for 3–4 hours.
5. Make the Gravy (Optional):
Once cooked, remove the roast and vegetables. Pour the liquid into a saucepan. Mix cornstarch with water and stir into the liquid. Bring to a boil and simmer until thickened.
6. Serve:
Shred the roast slightly and serve hot with mashed potatoes and the thick gravy over top.
Enjoy this comforting, homemade classic!