Slow-Cooked Pot Roast with Vegetables
Ingredients:
1.5 kg beef chuck roast
4 large carrots, peeled and cut into chunks
500g baby potatoes
2 onions, quartered
3 cups beef broth
2 tbsp tomato paste
3 garlic cloves, minced
2 tbsp olive oil
1 tsp dried thyme
1 tsp black pepper
1 tsp salt
Fresh parsley, chopped for garnish
Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Season the beef roast with salt and pepper, then sear on all sides until browned. Remove and set aside.
2. In the same skillet, sauté onions and garlic until fragrant. Stir in tomato paste and cook for 1 minute.
3. Transfer the beef roast, onions, and garlic to a slow cooker. Add carrots, potatoes, and sprinkle with thyme.
4. Pour in the beef broth, ensuring the roast and vegetables are mostly covered.
5. Cook on low for 8-10 hours or until the beef is tender and falls apart easily.
6. Garnish with chopped parsley before serving. Enjoy warm!