🥩 Pot Roast with Carrots & Potatoes 🥔🥕

🥩 Pot Roast with Carrots & Potatoes 🥔🥕

Ingredients:

3–4 lb beef chuck roast

1 lb baby potatoes, halved

4 large carrots, cut into chunks

1 onion, sliced

3 cups beef broth

2 tbsp tomato paste

3 cloves garlic, minced

2 tbsp olive oil

1 tsp dried thyme

1 tsp rosemary

Salt & pepper to taste

Instructions:

1. Season roast with salt & pepper, sear in hot oil until browned.

2. Add onion, garlic, tomato paste—cook 2 min.

3. Pour in broth, add herbs, carrots & potatoes.

4. Cover and cook:

Oven: 325°F (160°C) for 3–4 hrs

Slow cooker: Low 8 hrs / High 4 hrs

5. Serve hot with gravy from the pan.