Yankee Pot Roast

Ingredients

Chuck roast

3-4 pounds

Salt

to taste

Black pepper

to taste

Fresh rosemary

2 sprigs, chopped

Fresh thyme

2 sprigs, chopped

Garlic

4 cloves, minced

Tomato paste

2 tablespoons

Worcestershire sauce

2 tablespoons

Beef broth

4 cups

Potatoes

4, quartered

Carrots

3, sliced

Onion

1 large, chopped

Vegetable oil

2 tablespoons

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the chuck roast generously with salt and black pepper on all sides.
3. In a large Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
4. Add the chuck roast to the pot and sear it for about 5 minutes per side until it's browned all over. This step locks in the juices and enhances the flavor.
5. Once browned, remove the chuck roast from the Dutch oven and set it aside on a plate.
6. In the same pot, add the chopped onion, sliced carrots, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened slightly.
7. Stir in the tomato paste, Worcestershire sauce, fresh thyme, and rosemary, mixing well to combine with the vegetables.
8. Pour in the beef broth, scraping the bottom of the pot to release any flavorful bits stuck to the pan. Bring the mixture to a simmer.
9. Return the seared chuck roast to the Dutch oven, ensuring it is submerged in the broth and vegetable mixture. Cover the pot with a lid.
10. Transfer the Dutch oven to the preheated oven and cook for 2.5 to 3 hours, or until the beef is fork-tender.
11. In the last 30 minutes of cooking, add the quartered potatoes to the Dutch oven, gently stirring them into the broth to soak up the flavors.
12. Once cooking is complete, remove the Yankee pot roast from the oven and let it rest for about 10 minutes before slicing.
13. Serve the pot roast with the tender vegetables and ladle the rich gravy over the top. Enjoy with crusty bread or over mashed potatoes for a truly comforting meal.