Search Results for: Slow-Roasted Beef Pot Roast with Caramelized Onions and Carrots

Ingredients 3–4 lb (1.4–1.8 kg) beef chuck roast 2 tablespoons olive oil 1½ teaspoons salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon smoked paprika 2 large onions, thickly sliced 4 cloves garlic, minced 4 large carrots, cut into chunks 1½ lb (700 g) baby potatoes or potatoes cut into wedges 2 tablespoons tomato paste 2 cups beef broth 1 tablespoon Worcestershire sauce 1 tablespoon balsamic vinegar 1 teaspoon dried thyme 1 teaspoon dried rosemary 2 bay leaves 1 tablespoon brown sugar, optional 2 tablespoons cornstarch + 2 tablespoons cold water, optional for thickening Instructions 1. Prepare the beef. Preheat the oven to 325°F (165°C). Pat the roast dry with paper towels. Season generously on all sides with salt, pepper, garlic powder, and smoked paprika. 2. Sear until deeply browned. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the roast and sear for about 4–5 minutes per side. A dark brown crust gives the finished gravy much more flavor. Transfer the beef to a plate. 3. Caramelize the onions. Reduce the heat to medium. Add the sliced onions to the same pot and cook for 8–10 minutes, stirring occasionally, until soft and golden. Add the garlic and cook for another 30 seconds. Stir in the tomato paste and cook for about 1 minute. 4. Make the roasting liquid. Pour in the beef broth, scraping all the browned bits from the bottom of the pot. Stir in Worcestershire sauce, balsamic vinegar, thyme, rosemary, bay leaves, and brown sugar if using. 5. Slow-roast. Return the beef to the pot. The liquid should come about halfway up the sides of the roast. Cover tightly and roast for 2½ hours. Add the carrots and potatoes around the beef. Cover again and continue roasting for another 60–90 minutes, or until the beef is fork-tender and pulls apart easily. 6. Finish the gravy. Transfer the roast and vegetables to a serving platter and keep warm. Remove the bay leaves. For a thicker gravy, bring the cooking liquid to a gentle simmer on the stovetop. Mix the cornstarch with cold water, then slowly stir it into the gravy. Simmer for 2–3 minutes until glossy and slightly thickened. 7. Serve. Slice or gently pull apart the tender beef and arrange it with the roasted carrots, potatoes, and caramelized onions. Spoon plenty of the rich pan gravy over everything. Tip: Chuck roast is ideal because its marbling becomes incredibly tender during slow cooking. Don’t rush it—if the meat still feels tough, cover it and cook for another 20–30 minutes.