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Sunday Pot Roast with Carrots on a plate
Melissa Hart

Sunday Pot Roast with Carrots

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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 lbs boneless beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion cut into 8 wedges
  • 3 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 1/2 lbs carrots cut into 2-inch pieces

Method
 

  1. Heat oven to 325°F; season roast all over with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Sear beef 5 to 6 minutes per broad side until dark crust forms; transfer to a plate.
  3. Cook onion in pot 5 minutes until edges brown. Stir in tomato paste and flour 1 minute.
  4. Whisk in broth, scraping up every browned bit. Stir in Worcestershire, thyme, and bay leaf.
  5. Return roast and juices; cover and oven-braise 2 hours.
  6. Arrange carrots around beef; cover. Cook 60 to 90 minutes more until beef pulls apart with a fork and carrots are tender.
  7. Transfer beef and carrots to a platter. Discard bay leaf; skim excess fat from liquid.
  8. Simmer gravy on stovetop 5 to 10 minutes until it coats a spoon. Slice or pull roast; spoon gravy over it.