Classic Pot Rust and EZ Vegetables

Ingredients:

1 boneless beef chuck roast (about 3-4 pounds)

Salt and pepper, to taste

2 tablespoons olive oil

1 large onion, chopped

2 cups beef broth

4 cloves garlic, minced

1 cup red wine (optional, or use more beef broth)

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

4-5 medium carrots, peeled and cut into chunks

4-5 medium potatoes, peeled and cut into chunks

2-3 celery stalks, cut into chunks

2 teaspoons dried thyme

1 teaspoon dried rosemary

2 bay leaves

Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Meat: Season the beef roast with salt and pepper on all sides.

Sear the Roast: In a large skillet, heat the olive oil over medium-high heat. Add the roast and sear on all sides until browned, about 4-5 minutes per side. Transfer the roast to a slow cooker or a large Dutch oven.

Cook the Aromatics: In the same skillet, add chopped onions and garlic, sauté until softened and fragrant. Add tomato paste and cook for 1-2 minutes. Pour in beef broth and red wine (if using), scraping up any browned bits from the pan. Add Worcestershire sauce, thyme, and rosemary.

Add Vegetables: Place carrots, potatoes, and celery around the roast in the slow cooker or Dutch oven.

Cook:

Slow Cooker: Cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falls apart easily.

Oven: Preheat oven to 300°F (150°C), cover the Dutch oven, and bake for 3-4 hours, until the meat is tender.

Serve: Remove bay leaves. Shred the beef if desired, garnish with fresh parsley, and serve hot with the vegetables and gravy. Enjoy!

Enjoy!