Pot roast, carrots & potatoes

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Boneless beef chuck roast3 lb
• Yukon Gold potatoes1 1/2 lb
• Carrots1 lb
• Large yellow onion1
• Gluten-free low-sodium beef broth2 1/2 cups
• Tomato paste2 tbsp
• Garlic cloves4
• Fresh thyme sprigs6
• Bay leaves2
• Olive oil1 1/2 tbsp
• Cornstarch2 tbsp

How dinner comes together

1. 1

   Heat the oven to 325°F. Pat the roast dry and season all over with 1 1/2 teaspoons salt and black pepper. Cut the potatoes, carrots and onion into large chunks.

2. 2

   Heat the olive oil in the Dutch oven over medium-high. Sear the roast until a dark brown crust forms, 3–4 minutes per broad side; transfer to a plate.

3. 3

   Cook the onion for 2 minutes. Add the tomato paste and chopped garlic and stir until the paste darkens slightly, about 1 minute.

4. 4

   Pour in the broth and scrape up every browned bit. Return the roast, add the thyme and bay leaves, cover tightly and transfer to the oven.

5. 5

   Braise for 2 hours, then add the carrots and potatoes around the meat. Cover and continue until the vegetables are tender and a fork twists easily in the beef, 60–75 minutes.

6. 6

   Rest the roast on a board for 10 minutes. Discard herbs; whisk cornstarch with 2 tablespoons cold water and simmer it in the pot juices for 2 minutes, until lightly thickened.

7. 7

   Slice or pull the roast into large pieces and return it to the vegetables and gravy. Beef roasts are safe from 145°F with a 3-minute rest, but chuck becomes tender only after the long braise.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large Dutch oven with lid
• Tongs
• Instant-read thermometer