Classic Pot Roast with Root Vegetables

**Ingredients:**

– 3-4 lbs chuck roast (or another cut of beef suitable for slow cooking)
– 4-5 large potatoes, peeled and cut into chunks
– 4-5 large carrots, peeled and cut into large pieces (or use baby carrots as shown in the image)
– 1 large onion, chopped
– 3-4 cloves garlic, minced
– 2-3 cups beef broth
– 2 tablespoons tomato paste (optional)
– 2-3 sprigs of fresh rosemary or 1 tablespoon dried rosemary
– 2-3 sprigs of fresh thyme or 1 tablespoon dried thyme
– 2 tablespoons olive oil
– Salt and pepper to taste

 **Instructions:**

1. **Preheat your oven:** Preheat your oven to 325°F (165°C).

2. **Season the roast:** Generously season the chuck roast with salt and pepper on all sides.

3. **Sear the meat:** In a large skillet, heat the olive oil over medium-high heat. Once hot, add the roast and sear on all sides until browned, about 3-4 minutes per side. This step adds a lot of flavor to the meat.

4. **Prepare the vegetables:** While the roast is searing, place the chopped potatoes, carrots, and onion in a large roasting pan or Dutch oven. Add the minced garlic, rosemary, and thyme on top.

5. **Add the roast:** Once the roast is seared, place it on top of the vegetables in the roasting pan.

6. **Add the broth:** Pour the beef broth into the roasting pan. You can also add tomato paste if you want a richer sauce. Make sure there is enough liquid to cover about 1/3 of the roast.

7. **Cook:** Cover the roasting pan with a lid or tightly with aluminum foil. Place it in the preheated oven and cook for about 3-4 hours, or until the meat is tender and easily pulls apart with a fork.

8. **Serve:** Once cooked, remove the roast from the oven. Let it rest for a few minutes before slicing or shredding. Serve the roast with the cooked vegetables and some of the cooking juices spooned over the top.

**Tips:**
– You can also add other root vegetables like parsnips or turnips to the dish.
– If you prefer a thicker gravy, remove the meat and vegetables from the pan, then place the pan on the stove over medium heat and whisk in a slurry of cornstarch and water until the sauce thickens.

Enjoy your delicious pot roast!