Classic Pot Roast with Carrots and Potatoes 🥩🥕🛒 Ingredients:1.5 kg beef chuck roast2 tbsp olive oil1 tsp salt1 tsp black pepper1 tsp garlic powder1 tsp onion powder1 tsp dried thyme1 tsp dried rosemary1 large onion, sliced3 cloves garlic, minced3 cups beef broth2 tbsp tomato paste4 large carrots, cut into chunks700 g baby potatoes2 tbsp chopped fresh parsley (for garnish)👩🍳 Directions:Preheat the oven to 160°C (325°F).Season the beef roast with salt, black pepper, garlic powder, onion powder, thyme, and rosemary.Heat the olive oil in a large oven-safe pot and sear the roast on all sides until browned.Remove the roast and cook the onion for 3–4 minutes. Add the garlic and tomato paste, stirring for 1 minute.Pour in the beef broth and scrape up any browned bits from the bottom of the pot.Return the roast to the pot and add the carrots and potatoes around it.Cover and bake for 3–3½ hours, until the beef is fork-tender and the vegetables are tender.Garnish with fresh parsley and serve hot with the rich pan juices spooned over the top.
