𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀 – Tender, Juicy & Flavorful!

• 3-4 lb (1.5-2 kg) chuck roast (or brisket)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional)
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 3 cups beef broth (or 2 cups broth + 1 cup red wine)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste (for richness)
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon dried rosemary (or 2 teaspoons fresh)
• 2 bay leaves

For the Vegetables:

• 4 large carrots, peeled and cut into chunks
• 1 ½ lbs (680g) baby potatoes (or Yukon Gold, halved)
• 2 tablespoons cornstarch + 2 tablespoons water (for thickening the gravy)

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

1. Season & Sear the Roast

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