🔪 Instructions:
1. Season and sear the roast:
Pat the roast dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear the roast for 4–5 minutes on each side until deeply browned. Remove and set aside.
2. Sauté aromatics:
In the same pot, sauté onion until softened (about 5 minutes). Add garlic and cook 1 minute more. Stir in tomato paste and cook for 1 minute.
3. Deglaze and add liquid:
Add Worcestershire sauce and beef broth, scraping up browned bits from the bottom. Stir in thyme, rosemary, and bay leaves.
4. Return roast and add veggies:
Place the roast back into the pot. Surround with potatoes and carrots. Bring to a simmer.
5. Bake:
Cover tightly and transfer to a preheated 300°F (150°C) oven. Bake for 3 to 3½ hours, until the meat is fall-apart tender.
6. (Optional) Thicken gravy:
Remove the roast and vegetables. Mix cornstarch with cold water and stir into the hot liquid on the stove. Simmer until thickened, then return roast and veggies to coat.
🥄 Slow Cooker Version:
- Sear meat and sauté onions/garlic as above.
- Transfer everything to a slow cooker.
- Cook on LOW for 8 hours or HIGH for 4–5 hours.
❤️ Tips:
- Add celery or parsnips for more veggie flavor.
- Leftovers make great shredded beef sandwiches or soup bases.
- Serve with crusty bread or over mashed potatoes if you want to skip the chunked potatoes.
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