DOES ANYONE HERE ACTUALLY STILL EAT Classic Beef Pot Roast with VegetablesIngredients3 lb beef chuck roast1 tsp salt1 tsp black pepper2 tbsp all-purpose flour2 tbsp olive oil1 large onion, chopped4 cloves garlic, minced4 cups beef broth2 tbsp Worcestershire sauce1 tbsp tomato paste4 large carrots, cut into chunks4 medium potatoes, peeled and cut into chunks1 tsp dried thyme1 tsp dried rosemary2 tbsp cornstarch2 tbsp waterInstructionsPat the beef roast dry and season with salt and black pepper. Lightly coat with flour.Heat olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until deeply browned.Remove the roast and add the onion. Cook for 3–4 minutes until softened, then stir in the garlic for 30 seconds.Add beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Stir well.Return the roast to the pot and bring to a gentle simmer.Cover and cook on low heat for about 3 hours, or until the beef becomes tender.Add the carrots and potatoes around the roast and continue cooking for 1 hour, until the vegetables are soft and the meat easily pulls apart.Transfer the roast and vegetables to a serving platter.Mix the cornstarch and water to make a slurry. Stir it into the cooking liquid and simmer for 3–5 minutes until the gravy thickens.Spoon the rich gravy over the beef and vegetables and serve with creamy mashed potatoes. ENJOY!!
