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**Instructions:**
1. **Prep the Roast:**
Season the roast generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat, and sear the roast on all sides until browned. This step locks in the flavor.
2. **Prepare the Vegetables:**
Place the potatoes, carrots, onion, and garlic at the bottom of a slow cooker or Dutch oven.
3. **Assemble the Dish:**
Lay the seared roast on top of the vegetables. In a separate bowl, mix the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the roast and vegetables.
4. **Cook to Perfection:**
Cover and cook on low for 8-10 hours (or on high for 4-6 hours) in a slow cooker, or bake in a Dutch oven at 300°F (150°C) for 3-4 hours. The roast is done when it’s fork-tender.
5. **Make the Gravy:**
Remove the roast and vegetables, then strain the liquid into a saucepan. Simmer until slightly thickened for a flavorful gravy.
6. **Serve:**
Slice the roast, arrange it with the vegetables, and drizzle the gravy over the top.
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### **Why You’ll Love It**
– **Family-Friendly:** This dish appeals to everyone, from kids to adults, making it a go-to for family meals.
– **One-Pot Wonder:** Everything cooks together, saving time and reducing cleanup.
– **Customizable:** Add other vegetables like parsnips or celery for extra variety.
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### **Would You Eat This?**
**YAY:**
– If you love warm, hearty meals with a classic flavor profile.
– Perfect for cold weather or when you need comfort food.
– Great for entertaining guests with a wholesome, home-cooked vibe.
**NAY:**
– If you’re not a fan of slow-cooked meat or prefer lighter meals.
– The long cooking time might not fit your schedule (though the aroma alone is worth the wait!).
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So, what’s your vote? **YAY or NAY?** If you’re ready to dig into a plate of tender pot roast with carrots and potatoes, this recipe is sure to become a favorite in your household. Let us know if this dish would make your dinner table lineup!
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