📌 Ingredients:
🔹️🔹️Main:
↪️2.5–3 lbs chuck roast (cut into large chunks or left whole)
↪️2 tbsp olive oil
↪️Salt & pepper (to taste)
↪️1 tsp garlic powder
↪️1 tsp onion powder
↪️1 tbsp Worcestershire sauce
🔹️🔹️Veggies:
↪️4–5 medium potatoes (peeled and cut in chunks)
↪️2 cups baby carrots
↪️1 onion (sliced)
↪️3 cloves garlic (minced)
↪️Liquid & Seasoning:
↪️3 cups beef broth
↪️1 tbsp tomato paste
↪️1 tsp dried thyme
↪️1 tsp rosemary
↪️1 bay leaf
↪️Optional: 1 tbsp flour or cornstarch (to thicken)
👉 Instructions:
✅️Step 1: Brown the Roast
◾️Season roast with salt, pepper, garlic & onion powder.
◾️In a large Dutch oven or pot, sear roast in olive oil over medium-high heat until browned on all sides. Remove and set aside.
✅️Step 2: Build the Flavor
◾️Sauté onions and garlic in the same pot until soft.
◾️Stir in tomato paste, Worcestershire, thyme, and rosemary.
◾️Pour in beef broth and bring to a simmer.
✅️Step 3: Slow Cook
◾️Return roast to the pot. Cover and simmer on low heat for 2.5–3 hours (or until meat is super tender).
◾️Add carrots and potatoes in the last hour of cooking so they stay tender but not mushy.
✅️Step 4: Thicken (Optional)
◾️If you want the stew thicker, mix 1 tbsp flour or cornstarch with a little cold water and stir into the stew during the last 15 mins.
✅️Step 5: Serve It Up!
◾️Remove bay leaf, shred beef into chunks, and ladle into bowls. Serve hot with cornbread, biscuits, or over rice if you're extra hungry!
💡 Pro Tip: Let the pot roast rest 10 minutes before serving so all those juices settle into the meat 😮💨🔥
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