Pot roast with potatoes & onions

Pot Roast with Potatoes & Onions 🥩🥔🧅
A classic, comforting meal where beef slowly cooks until tender with simple vegetables.

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🧾 Ingredients (4–6 servings)

• 2–3 lb beef chuck roast
• 1½ lb potatoes, peeled and cut into chunks
• 2 onions, sliced thick
• 3 carrots, cut into chunks (optional)
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme (optional)
• 1 tbsp Worcestershire sauce (optional)

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👩‍🍳 Instructions

1. Season the roast
   Rub the beef with salt, pepper, and paprika.
2. Sear the meat
   Heat oil in a large pot or Dutch oven over medium-high heat.
   Brown the roast on all sides (about 3–4 minutes per side).
3. Add aromatics
   Add garlic and onions around the roast and cook for 1–2 minutes.
4. Add liquid
   Pour in beef broth and Worcestershire sauce. Bring to a light simmer.
5. Slow cook
   Cover and cook:
   • Oven: 325°F (160°C) for about 3 hours, or
   • Stovetop: very low heat for 2½–3 hours.
6. Add vegetables
   After about 1½–2 hours, add potatoes and carrots.
7. Finish cooking
   Continue cooking until the beef is fork-tender and vegetables are soft.

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🍽️ Serve

Slice or shred the pot roast and serve with the potatoes, onions, and rich gravy from the pot.

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✅ Tip:
If you want thicker gravy, mix 1 tbsp cornstarch + 2 tbsp water, stir it into the broth, and simmer 3–5 minutes.

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If you’d like, I can also show you:

• Slow cooker pot roast (super easy)
• 3-ingredient pot roast
• Old-fashioned Sunday pot roast 🍲