Pot Roast

Ingredients

• Chuck roast, 3 lb, cut into large pieces that will fit in your pot
• 1 lb potatoes, cubed
• 1 lb carrots, cubed
• 1 large onion, chopped
• 4 c beef stock
• 1/2 c worcesteshire sauce
• 1 c dry red wine
• 6 oz tomato paste
• Bay leaves
• Rosemary
• Fresh thyme
• 6 cloves garlic, minced
• Garlic powder
• Onion powder
• Salt and pepper to taste

Steps

1. Season beef with salt, pepper, garlic powder, and onion powder.
2. In your pot over high heat sear beef on all sides.
3. Remove beef from pot. Pour in your beef stock, wine, and worcesteshire sauce. Add tomato paste, garlic, bay leaves, and thyme. Season to taste with salt and pepper and whisk gently until all ingerdients are combined.
4. Bring the liquid to a boil, then add your beef back and reduce to a simmer. Simmer over medium low for an hour.
5. After an hour add your carrots, onions, and potatoes. Simmer for another hour.
6. Your beef should easily fall apart with a fork and your carrots and potatoes should be soft enough to pierce with a fork as well. Simmer for longer if needed. Otherwise serve hot with crusty bread.

Notes!

To make this in an instapot follow the same steps, but instead of simmering for an hour and then adding the veg and simmering for another hour, cook under high pressure for 40 minutes, then add the veg and cook under high pressure for another 40 minutes.

As always measurements given are guidelines, adjust for your taste and batch size.

If you want a thicker gravy/au jus simply make a cornstarch slurry and add it to the liquid. Otherwise you can leave the au jus thin and eat it like a stew.