𝗪𝗼𝘂𝗹𝗱 𝗬𝗼𝘂 𝗲𝗮𝘁 𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

 

Ingredients

3-4 lb chuck roast (or brisket)

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika (optional)

1 tbsp Worcestershire sauce

4 cloves garlic, minced

1 onion, sliced

4 large carrots, cut into chunks

1.5 lb baby potatoes (or russet potatoes, cut into chunks)

2 cups beef broth

1 tbsp tomato paste

1 tsp dried thyme (or 2 sprigs fresh thyme)

1 bay leaf

1 tbsp cornstarch (optional, for thickening)

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Instructions

Slow Cooker Method

1. Sear the Meat: Heat olive oil in a skillet over medium-high heat. Season the roast with salt, pepper, garlic powder, onion powder, and paprika. Sear the roast for 3-4 minutes per side until browned.

2. Prepare the Slow Cooker: Place sliced onions, carrots, and potatoes in the slow cooker. Add minced garlic and place the seared roast on top.

3. Make the Sauce: Mix beef broth, Worcestershire sauce, and tomato paste. Pour over the roast. Add thyme and bay leaf.

4. Cook: Cover and cook on LOW for 8-10 hours (or HIGH for 4-5 hours) until the meat is tender.

5. Thicken the Gravy (Optional): Remove ½ cup of liquid, mix with cornstarch, and stir back into the slow cooker. Let it cook for 5 more minutes until thickened.

6. Serve: Shred the roast slightly and serve with the vegetables and gravy.

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Oven Method

1. Preheat oven to 325°F (165°C).

2. Sear the roast in a Dutch oven as in step 1.

3. Add ingredients, pour broth mixture over everything, cover with a lid, and bake for 3-4 hours until the meat is tender.

4. Serve with vegetables and gravy.

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Instant Pot Method

1. Sear the roast using the "Sauté" mode.

2. Add all ingredients and pressure cook on HIGH for 60 minutes with a 15-minute natural release.

3. Thicken gravy if desired, then serve.

Would you make it in a slow cooker, oven, or Instant Pot? Let me know if you want any tweaks!