Classic Slow-Cooked Pot Roast with Vegetables

Here’s a comforting recipe for Classic Slow-Cooked Pot Roast with Vegetables. This dish features a tender, juicy roast cooked slowly with carrots, potatoes, and onions, all simmered to perfection in a rich, savory broth. It’s a perfect meal for cozy evenings and is sure to become a family favorite!

Ingredients

• 3 to 4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth (or stock)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 4 large carrots, cut into chunks
• 4 large potatoes, peeled and cut into chunks (Yukon Gold or russet)
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

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