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🥩 Tender Chuck Roast with Vegetables Ingredients For the roast: • 3–4 lb (1.5–2 kg) chuck roast • 2 tbsp olive oil • 2 tsp salt • 1 tsp black pepper • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp dried thyme • 1 tsp dried rosemary • 1 tbsp Worcestershire sauce • 3 cups beef broth (or 2 cups broth + 1 cup water) • 1 tbsp tomato paste (optional, for richness) Vegetables: • 1 lb (450 g) baby potatoes (or quartered gold potatoes) • 4–5 large carrots, peeled & cut into big chunks • 1 large onion, quartered • 3–4 garlic cloves, smashed For thickening (optional): • 2 tbsp cornstarch + 2 tbsp cold water (slurry) Instructions • Prep & season: • Pat the chuck roast dry with paper towels. • Rub with olive oil, salt, pepper, garlic powder, onion powder, thyme, and rosemary. • Sear the meat (important for flavor): • Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. • Sear the roast 3–4 min per side until deep brown. Remove and set aside. • Build the base: • Add onion and garlic to the pot; sauté for 2–3 min until fragrant. • Stir in tomato paste and Worcestershire sauce; cook 1 min. • Pour in beef broth, scraping up browned bits (adds huge flavor). • Add roast & veggies: • Return chuck roast to the pot. • Arrange potatoes and carrots around the meat. • Slow cook: • Oven method: Cover with lid and bake at 325°F (160°C) for 3.5–4.5 hours. • Slow cooker: Cook on LOW 8–9 hrs or HIGH 5–6 hrs. • Instant Pot: High pressure 60–70 min, natural release 15 min. • Thicken the sauce (optional): • Remove roast & veggies. • Mix cornstarch + cold water, stir into simmering juices until slightly thickened. • Serve: • Slice or shred the chuck roast, pour gravy over, and serve with the tender carrots & potatoes.