Carrots and potatoes in a pot roast

Carrots and potatoes in a pot roast 

Components: Three-pound chuck roast Two tablespoons of olive oil Four big carrots, chopped into pieces Six medium potatoes, cut in half One chopped onion Four minced garlic cloves Two cups of beef broth One tablespoon of tomato paste Two teaspoons of dried thyme To taste, add salt and pepper.

Directions: 

1. Set the oven temperature to 325°F (165°C). 

2. Use salt and pepper to season the roast. In a large ovenproof pot, heat the olive oil and sear the roast on all sides. Take out. 

3. Add the garlic and onion and sauté until aromatic. Add broth, thyme, and tomato paste and stir. 

4. Put the meat back in the pot with the potatoes and carrots. Tightly cover. 5. Bake until soft, 3–4 hours. Warm up and serve.

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