Pot Roast

• total time: 3 hours 39 minutes

Ingredients

3 ½ lb chuck roast 🥩, cut into chunks

Salt 🧂, pepper 🌶️, and garlic powder 🧄

1 tbsp avocado oil 🥑

2 large onions 🧅, chopped

5-7 garlic cloves 🧄, whole

1 tbsp tomato paste 🍅

1 tbsp beef-flavored Better Than Bouillon 🥣 (or substitute with 4 cups beef broth 🥣)

4 cups water 💧 (omit if using broth)

1 sprig rosemary 🌿

1 sprig thyme 🌿

1 lb baby potatoes 🥔

1 lb baby carrots 🥕

3 bay leaves 🍃

For Thickening

1 tbsp cornstarch 🌽

1/2 cup cold water 💧

Directions

1.Season the Roast: Season the chuck roast chunks with salt, pepper, and garlic powder.

2.Sear the Meat: In a Dutch oven, heat 1 tbsp of avocado oil over high heat. Sear the roast on all sides until well-browned, then remove and set aside.

3.Cook the Veggies: Reduce the heat to medium. Add chopped onions and whole garlic cloves to the pot. Cook for about 5 minutes, until they begin to soften.

4.Add Tomato Paste & Bouillon: Stir in the tomato paste and beef Better Than Bouillon. Cook for another 3-5 minutes, allowing the flavors to blend.

5.Add Broth or Water: Pour in 4 cups of water (or broth if using).

6.Add Herbs & Veggies: Place the rosemary, thyme, baby potatoes, and baby carrots in the pot. Add the seared roast and bay leaves.

7.Bake: Cover and bake in a 350°F oven for approximately 3-4 hours, until the roast is fork-tender.

8.Make the Gravy: Remove everything from the pot. In a small bowl, mix 1 tbsp cornstarch with 1/2 cup cold water. Stir this mixture into the pot liquid over medium heat until it thickens.

9.Serve: Serve the pot roast hot with the thickened gravy, mashed potatoes or rice and enjoy!