Pot Roast with Potatoes and Carrots: A Hearty and Flavorful Classic

• 3-4 lb chuck roast (or brisket)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste (optional, for richness)
• 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
• 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)

For the Vegetables:

• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, cut into quarters (Yukon Gold or Russet work best)
• 2 celery stalks, chopped (optional)

Preparation

Step 1: Season and Sear the Roast

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