Yankee Pot Roast

Ingredients

• Salt and pepper - To taste
• Rosemary - 1 teaspoon
• Thyme - 1 teaspoon
• Garlic - 3 cloves, minced
• Tomato paste - 2 tablespoons
• Worcestershire sauce - 2 tablespoons
• Beef broth - 2 cups
• Potatoes - 4 medium, peeled and quartered
• Carrots - 4 medium, sliced
• Onion - 1 large, chopped
• Vegetable oil - 2 tablespoons
• Chuck roast - 3 pounds

Instructions

1. Preheat the oven to 325°F.
2. Season the chuck roast with salt and pepper.
3. Heat the vegetable oil in a large Dutch oven over medium-high heat.
4. Add the chuck roast and sear on all sides until browned, about 5 minutes per side.
5. Remove the chuck roast from the Dutch oven and set aside.
6. Add the chopped onion, sliced carrots, and minced garlic to the Dutch oven.
7. Cook until the vegetables are slightly softened, about 5 minutes.
8. Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary.
9. Pour in the beef broth and bring to a simmer.
10. Return the chuck roast to the Dutch oven and cover with the lid.
11. Transfer the Dutch oven to the preheated oven and cook for 2.5 to 3 hours, or until the beef is tender.
12. Add the quartered potatoes to the Dutch oven and continue cooking for an additional 30 minutes, or until the potatoes are cooked through.
13. Remove the Yankee pot roast from the oven and let it rest for 10 minutes before slicing.
14. Serve the pot roast with the vegetables and gravy.