Low-And-Slow Beef Pot Roast

• servings: 6 servings
• total time: 3 hours 50 minutes

Ingredients

1 Tbsp. kosher salt

1 1/2 tsp. black pepper, divided

1 (4-lb.) boneless chuck roast

2 Tbsp. canola oil

2 medium-size yellow onions, sliced 1/2 inch thick (about 4 cups)

4 large carrots, cut into 3-inch pieces (about 3 cups)

1 (12-oz.) bottle chili sauce (such as Heinz)

1 (1-oz.) envelope onion soup and dip mix (such as Lipton Recipe Secrets)

2 (3-inch) rosemary sprigs, plus leaves for garnish

1 lb. Yukon Gold potatoes, peeled and cut into 2-inch pieces

Directions

Brown roast on all sides: Preheat oven to 325°F. Sprinkle salt and 1 teaspoon of the black pepper over roast. Heat oil in a large Dutch oven over medium-high. Add roast to pan, and cook, turning occasionally, until browned on all sides, 12 to 15 minutes. Transfer to a plate; set aside.

Cook onions: Reduce heat to medium. Add onions and remaining 1/2 teaspoon pepper; cook, stirring often and scraping bottom of Dutch oven to loosen browned bits, until onions begin to soften, about 5 minutes.

Add carrots and remaining ingredients except potatoes: Stir in carrots, chili sauce, soup mix, 1 1/2 cups water, and rosemary sprigs; return roast to pan. Bring to a simmer over medium.

Move pan to oven: Cover and transfer to oven. Bake in preheated oven 1 hour, 30 minutes.

Add potatoes: Add Yukon Gold potatoes; cook, covered, until roast and potatoes are fork-tender, about 2 more hours.

Shred roast: Transfer roast to a cutting board; use a fork to shred into bite-size pieces. Reserve 2 cups roast and 1 cup gravy for Po’Boys with Debris (recipe follows). Toss remaining beef with gravy and vegetables. Garnish with rosemary leaves.