Pot Roast

Name: Pot Roast
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6 servings
Ingredients: 1.5 kg beef chuck roast; 3 tbsp vegetable oil; 2 onions; 4 garlic cloves; 2 tbsp tomato paste; 750 ml beef stock; 4 carrots; 600 g baby potatoes; 2 bay leaves; salt and pepper

A whole beef roast braised low and slow with vegetables until meltingly tender. One pot, minimal effort, maximum comfort.

230 min6 servings520 kcal / serving

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by Culicious Kitchen

Ingredients

1.5 kg beef chuck roast
3 tbsp vegetable oil
2 onions
4 garlic cloves
2 tbsp tomato paste
750 ml beef stock
4 carrots
600 g baby potatoes
2 bay leaves
salt and pepper

Method

1
Preheat the oven to 160°C/325°F. Pat the roast dry and season it heavily all over with salt and pepper.
2
Heat the oil in a large Dutch oven over high heat. Sear the roast until deeply browned on every side, about 4 minutes per side. Don't rush — this crust is the foundation of flavor. Lift out.
3
Add the onions and garlic to the pot and cook 3 minutes. Stir in the tomato paste for 1 minute.
4
Pour in the stock, scraping up the browned bits. Return the roast, add the bay leaves, cover with the lid, and transfer to the oven.

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