Pot Roast

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 3 lb beef chuck roast
• 3 carrots
• 3 medium potatoes
• 1 yellow onion
• 3 cloves garlic
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil

Directions

1. Preheat oven to 325°F. Pat the roast dry and season all sides generously with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Sear the roast about 3 minutes per side until a deep brown crust forms, then set meat aside.
3. Roughly chop the onion and smash the garlic. Add them to the pot and cook for 2 minutes, then stir in the tomato paste.
4. Pour in the beef broth and scrape up any browned bits from the bottom. Nestle the roast back into the pot.
5. Cut carrots and potatoes into large chunks and tuck them around the meat. Cover tightly with a lid.
6. Braise in the oven for 3 hours until the meat is fork-tender. Let rest 10 minutes before slicing and serving with the vegetables and pan juices.

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