Time: 195 min

Serves: 6

medium

Ingredients

• •3 lb beef chuck roast
• •2 tbsp olive oil
• •1 tsp salt
• •1/2 tsp black pepper
• •1 tsp garlic powder
• •1 large onion, sliced
• •4 cups beef broth
• •4 large carrots, peeled and cut into chunks
• •5 medium russet potatoes, quartered
• •2 sprigs fresh rosemary
• •2 sprigs fresh thyme
• •2 tbsp tomato paste
• •2 tbsp all-purpose flour

Instructions

1. 1Preheat oven to 325°F.
2. 2Pat roast dry and season with salt, pepper, and garlic powder.
3. 3Heat olive oil in a large oven-safe pot over medium-high heat.
4. 4Sear roast for 4-5 minutes on each side until browned; remove and set aside.
5. 5Add onions to pot and sauté until translucent, about 5 minutes.
6. 6Stir in tomato paste and cook for 1 minute.
7. 7Sprinkle flour over onions and stir to combine for 2 minutes.
8. 8Pour in beef broth gradually, scraping bottom to loosen browned bits.
9. 9Return roast to pot. Add rosemary and thyme sprigs.
10. 10Cover and transfer pot to the oven. Cook 2 hours.
11. 11Add carrots and potatoes around roast, cover, and cook another 1 hour.
12. 12Remove pot from oven, discard herb sprigs, and let roast rest for 10 minutes before slicing.
13. 13Serve roast with carrots and pota