๐ฅฉ๐ฅ๐ฅ Roast with Potatoes and Carrots
๐งพ Ingredients:
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3โ4 lb beef chuck roast (or rump roast)
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Salt and pepper, to taste
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1โ2 tbsp olive oil
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1 large onion, sliced
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4 cloves garlic, minced
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4โ5 medium potatoes (Yukon Gold or Russet), peeled and cut into chunks
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4 large carrots, peeled and cut into chunks
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2 cups beef broth
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary (or use fresh sprigs)
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1โ2 bay leaves
๐ง Instructions:
1. Season and sear the roast:
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Pat roast dry with paper towels and season all sides with salt and pepper.
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Heat olive oil in a large skillet or Dutch oven over medium-high heat.
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Sear roast on all sides until browned (about 4โ5 minutes per side).
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Transfer to a large roasting pan or slow cooker.
2. Layer the vegetables:
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Add onion, garlic, potatoes, and carrots around the roast.
3. Add broth and seasonings:
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Pour beef broth over the roast and veggies.
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Add Worcestershire sauce, thyme, rosemary, and bay leaves.
4. Cook:
In the oven:
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Cover tightly with foil or a lid and roast at 300ยฐF (150ยฐC) for 3.5 to 4 hours, or until meat is fork-tender.
In a slow cooker:
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Cook on LOW for 8โ9 hours or HIGH for 4โ5 hours.
5. Serve:
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Remove bay leaves.
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Slice or shred the roast and serve with vegetables and spoonfuls of the flavorful broth.
โ Tips:
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Use baby potatoes to skip peeling.
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Add parsnips or celery for more veggie variety.
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For a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the broth at the end.
Would you like a pressure cooker/Instant Pot version or a gravy-rich variation?