Pot Roast with Potatoes & Onions

Pot Roast with Potatoes & Onions

Slow-Braised Homestyle Beef Roast with Tender Potatoes and Sweet Onions

Ingredients:

3–4 lb chuck roast

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

2 pounds baby potatoes, halved

3 large yellow onions, thickly sliced

4 cloves garlic, smashed

2 cups beef broth

2 tablespoons tomato paste

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 bay leaves

Directions:

Preheat oven to 325°F (165°C).

Pat the roast dry and season all sides with salt, pepper, paprika, garlic powder, and onion powder.

Heat olive oil in a large Dutch oven over medium-high heat.

Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Add onions to the pot and sauté for 5–6 minutes until softened and lightly caramelized.

Stir in garlic and tomato paste; cook for 1 minute.

Pour in beef broth, scraping up browned bits from the bottom.

Return roast to the pot and add potatoes, rosemary, thyme, and bay leaves.

Cover and transfer to the oven.

Braise for 3–3½ hours, until the beef is fork-tender and the potatoes are buttery soft.

Remove herbs before serving and spoon pan juices generously over the roast.

Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes

Kcal: 520 kcal | Servings: 6 servings