Sunday Pot Roast

Sunday Pot Roast

Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.

Ingredients

• 3 lb beef chuck roast
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 onion, cut into wedges
• 3 cloves garlic, smashed
• 2 tbsp tomato paste
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 4 carrots, cut into chunks
• 1 ½ lb baby potatoes

Let’s make it

1. 1

   Heat the oven to 325°F. Pat the roast dry and season with salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the roast on all sides, about 10 minutes total.

2. 2

   Move the roast aside. Add onion and cook for 3 minutes. Stir in garlic and tomato paste for 1 minute, then pour in broth and Worcestershire, scraping the browned bits.

3. 3

   Return the roast, cover, and bake for 2 hours. Add carrots and potatoes, cover again, and bake 1–1½ hours more, until the meat is fork-tender.

4. 4

   Rest the roast for 10 minutes. Skim extra fat from the juices and serve them as a simple gravy.