Classic Beef Pot Roast with Vegetable

 

DOES ANYONE HERE ACTUALLY STILL EAT Classic Beef Pot Roast with VegetablesIngredientsBeef chuck roast (about 1.5–2 kg)SaltBlack pepperOlive oil1 large onion, chopped3–4 carrots, peeled and cut into chunks4–5 potatoes, peeled and cut into chunks3 cloves garlic, minced2 cups beef broth1 cup water2 tbsp tomato paste1 tbsp Worcestershire sauce1 tsp dried thyme1 tsp dried rosemary2 tbsp flour (optional, for thickening)Fresh parsley, choppedInstructionsSeason the beef roast generously with salt and black pepper on all sides.Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned, then remove and set aside.In the same pot, add chopped onion and cook until softened. Stir in garlic and cook for another minute.Add tomato paste and mix well, then pour in beef broth and water. Stir in Worcestershire sauce, thyme, and rosemary.Return the beef to the pot. Cover and let it simmer on low heat for about 2 hours, or until the meat starts to become tender.Add the carrots and potatoes around the beef. Cover and continue cooking for another 1–1.5 hours until the vegetables are soft and the meat is fall-apart tender.If you prefer a thicker gravy, mix flour with a little water and stir it into the pot during the last 10 minutes of cooking.Serve the pot roast with vegetables and spoon the rich gravy over the top, garnished with fresh parsley.