easy one pot fall dinner idea: pot roast & veggies

🥩🧄 Easy Pot Roast Recipe 🥔🥦

Ingredients:

- 3-4 lb chuck roast

- Salt and pepper (to taste)

- 1 tsp garlic powder

- 1 tsp paprika

- 2 tbsp olive oil (for searing)

- 2-3 cups beef stock or 2-3 tbsp Better Than Bouillon beef base dissolved in 2-3 cups water

- 2 tbsp tomato paste

- 1 Kinder's stew seasoning pack (optional) or your favorite seasonings

- 1 head of garlic, separated into cloves and smashed

- 1 large yellow onion, roughly chopped

- 1 cup chopped carrots

- 1 cup Brussels sprouts, halved

- 1 cup potatoes, chopped into chunks

- Additional salt and pepper to taste

Feel free to customize this recipe with any vegetables you prefer or have on hand. Great alternatives or additions include parsnips, celery, whole mushrooms, or sweet potatoes!

Instructions:

1. Season the beef: Generously season your chuck roast with salt, pepper, garlic powder, and paprika on all sides.

2. Sear the roast: Heat 2 tbsp of olive oil in a large, oven-safe pot or Dutch oven over high heat. Once the oil is hot, sear the beef on both sides for 3-4 minutes per side until it’s browned.

3. Prepare the broth/gravy: After searing, lower the heat slightly and add 2 cups of beef stock (or dissolved Better Than Bouillon), 2 tbsp of tomato paste, and the seasonings/seasoning pack. Stir to combine.

4. Add aromatics: Toss in the smashed garlic cloves and chopped yellow onion. Ensure there's enough liquid to just cover the meat; you can add more stock or water if needed. If you have any fresh herbs, thyme, rosemary, and marjoram would be great additions!

5. Cook in the oven: Cover the pot with a lid or tightly with foil, then place in a preheated oven at 300°F (150°C) for 4-5 hours.

6. Prepare the vegetables: While the roast cooks, chop your carrots, Brussels sprouts, and potatoes into bite-sized pieces.

7. Add the vegetables: After 4-5 hours, check the beef for tenderness. It should be soft but still holding together. Add the chopped vegetables around the roast, cover again, and return the pot to the oven for another 30-45 minutes until the vegetables are soft.

8. Serve: Once the vegetables are tender, remove the pot from the oven. Let it rest for 5-10 minutes. Serve with rice, noodles, or mashed potatoes.

Enjoy 💖

xoxo

@Lemon8 Food @Lemon8 US

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