Sunday Pot Roast

Ingredients

• 4 lb beef chuck roast
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 1 onion, quartered
• 4 cloves garlic, smashed
• 4 carrots, cut into large chunks
• 4 potatoes, halved
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary
• 2 bay leaves

Instructions

1. 1Preheat the oven to 300°F.
2. 2Pat the roast dry and season generously on all sides with salt and pepper.
3. 3Heat the oil in a large Dutch oven over medium-high heat and sear the roast for 3-4 minutes per side until deeply browned; remove and set aside.
4. 4Add the onion and garlic to the pot and cook for 2-3 minutes, then stir in the tomato paste and cook 1 minute more.
5. 5Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
6. 6Return the roast to the pot, add the rosemary and bay leaves, cover, and transfer to the oven for 2.5 hours.
7. 7Add the carrots and potatoes around the roast and continue cooking covered for 30-45 minutes more, until the meat shreds easily with a fork.
8. 8Let the roast rest for 10 minutes, then slice or shred and serve with the vegetables and pan juices.

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