Slow-Cooked Beef Pot Roast with Vegetables

🛒 Ingredients Checklist

• 
  3 lbs boneless beef chuck roast
• 
  1 lb baby red potatoes (halved)
• 
  4 large carrots (cut into chunks)
• 
  1 yellow onion (wedged)
• 
  3 cups rich beef bone broth
• 
  2 tbsp tomato paste
• 
  Fresh rosemary and thyme sprigs

👨‍🍳 Cooking Instructions

1. Pat chuck roast dry and sear heavily on all sides in a hot Dutch oven.
2. Add tomato paste, onions, and beef broth, scraping all browned bits from bottom.
3. Cover and transfer to oven at 300°F (150°C) for 2 hours.
4. Add potatoes, carrots, and fresh herbs; cover and braise for another 1 hour.
5. Shred fork-tender beef and serve with vegetables and reduced pan gravy.

💡 Chef's Secret Cooking Tip

For maximum depth of flavor, allow aromatics to gently bloom before adding delicate proteins. Always taste and adjust seasoning just before serving.