Hearty Budget Pot Roast

None · Autumn · 240 min · Serves 6 · By The Lesapor Kitchen

This pot roast is a delicious and economical choice for a satisfying dinner. With just a few pantry staples and some patience, you'll create a mouthwatering dish that will have everyone coming back for more.

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 large carrots, peeled and cut into 2-inch pieces
• 3 large potatoes, peeled and quartered
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves

Method

1. Preheat your oven to 325°F (163°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat.
3. Season the beef chuck roast with salt and pepper all over.
4. Brown the roast on all sides in the hot oil, about 4 minutes per side, then transfer it to a plate.
5. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
6. Add the minced garlic and cook for another minute, until fragrant.
7. Stir in the tomato paste, cooking for another minute to coat the onions and garlic.
8. Return the beef to the pot and add the carrots and potatoes around it.
9. Pour in the beef broth and add the thyme and bay leaves. Bring the mixture to a simmer.
10. Cover the pot and transfer it to the preheated oven. Cook for 3 to 3.5 hours, or until the beef is fork-tender.
11. Remove the pot from the oven and let it sit for 10 minutes before serving. Discard the bay leaves.