Ingredients
• 3–4 lb chuck roast
• 1 lb baby potatoes, mixed red & gold
• 2 cups baby carrots
• 2–3 celery stalks, chopped
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste (optional but adds richness)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt & pepper to taste
• 2–3 tbsp oil for searing
Instructions
- Season the roast generously with salt and pepper.
- Heat oil in a heavy pot or Dutch oven and sear the roast on all sides until browned.
- Add onions, garlic, carrots, potatoes, and celery around the meat.
- Stir in tomato paste, then add broth, Worcestershire, thyme, and rosemary.
- Cover and simmer on low for 3–4 hours (or bake at 300°F for 3 hours) until fork-tender.
- Taste the broth, adjust seasoning, and serve hot.
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