Big Pot Roast with Potatoes

Ingredients:

• 2.5–3 kg (5–6 lbs) beef chuck roast (or brisket/shoulder)
• 4 tbsp olive oil (divided)
• 2 large onions, sliced
• 6–7 garlic cloves, minced
• 6 large carrots, cut into chunks
• 1.5 kg (3 lbs) potatoes, cut into big chunks
• 1 L (4 cups) beef broth
• 500 ml (2 cups) red wine (or extra beef broth if preferred)
• 3 tbsp tomato paste
• 3 tbsp Worcestershire sauce
• 3 bay leaves
• 5 sprigs fresh thyme (or 2 tsp dried thyme)
• 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
• 2 tsp paprika
• 2 tsp salt (to taste)
• 1 ½ tsp black pepper
• 2 tbsp cornstarch mixed with 3 tbsp cold water (optional, for thickening sauce)
• Fresh parsley for garnish

Instructions:

1. Prep the meat

• Pat the roast dry with paper towels.
• Season generously with salt, pepper, and paprika.

1. Sear the beef

• In a large heavy pot or Dutch oven, heat 3 tbsp olive oil over medium-high heat.
• Sear the roast on all sides until well browned (about 4–5 minutes per side). Remove and set aside.

1. Sauté vegetables

• Add the remaining 1 tbsp olive oil.
• Sauté onions and garlic until golden. Stir in carrots and cook for 3–4 minutes.

1. Build the braising liquid

• Stir in tomato paste, Worcestershire sauce, wine, and beef broth.
• Add thyme, rosemary, and bay leaves. Scrape bottom of the pot to release all browned bits.

1. Cook the roast

• Return the beef to the pot. Bring to a simmer, then cover.
• Oven method: Bake at 160°C (325°F) for 3.5–4 hours until fork-tender.
• Slow cooker: Cook on LOW for 8–9 hours or HIGH for 5–6 hours.

1. Add potatoes

• About 1 hour before roast is done, add the potatoes around the beef.

1. Finish & thicken sauce

• Once meat is tender and falling apart, remove it and vegetables to a platter.
• Strain sauce (if desired) and simmer on stovetop. Whisk in cornstarch slurry to thicken.

1. Serve

• Slice or shred roast, pour rich sauce over top.
• Garnish with fresh parsley. Serve hot with crusty bread!