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To make a tasty pot roast, you need good ingredients. Here’s what you will need:

Pot Roast

Looking for a simple and flavorful pot roast recipe? This guide will walk you through every step to create a mouth-watering meal perfect for family gatherings. With tender beef, rich ingredients like carrots and potatoes, and easy cooking techniques, you'll impress everyone at the dinner table. Click through to discover the full recipe and tips for making this classic dish your own. Enjoy your cooking adventure!
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Ingredients
  

3-4 lbs beef chuck roast

4 large carrots, peeled and cut into chunks

3 potatoes, peeled and cut into quarters

1 large onion, sliced

4 cloves garlic, minced

2 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

2 teaspoons dried thyme

2 teaspoons dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

1 bay leaf

Instructions
 

Prepare the Meat: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.

    Sear the Roast: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear it for about 3-4 minutes on each side until browned. Remove from the skillet and set aside.

      Sauté Aromatics: In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes or until the onions are translucent.

        Deglaze and Build Flavor: Stir in the tomato paste and cook for an additional minute. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release any browned bits.

          Combine Ingredients: Return the seared roast to the pot. Add the carrots, potatoes, dried thyme, dried rosemary, and the bay leaf. Make sure the vegetables are nestled around the roast.

            Slow Cook: Cover the pot with a lid and reduce the heat to low. Allow the pot roast to cook for 6-8 hours, or until the meat is tender and easily pulled apart with a fork.

              Final Touches: Once cooked, remove the roast and vegetables from the pot. Discard the bay leaf. Let the meat rest for about 10 minutes before slicing.

                Serve: Serve the pot roast slices with the vegetables and ladle some of the cooking liquid over the top for added flavor.

                  Prep Time: 20 minutes | Total Time: 8 hours | Servings: 6

                    - Presentation Tips: Arrange the sliced roast on a large platter with the carrots and potatoes artistically scattered around it. Drizzle with some of the aromatic broth and garnish with fresh parsley for a pop of color.