𝗪𝗼𝘂𝗹𝗱 𝗬𝗼𝘂 𝗲𝗮𝘁 𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Optional Additions

Celery – for added flavor and aroma

Parsnips or turnips – a sweeter, earthy variation

Mushrooms – add depth and umami

Balsamic vinegar – for a rich, tangy finish

Fresh parsley – for garnish and a fresh pop

Tips for Success

Brown the meat first – searing locks in flavor and adds depth to the final dish.

Cut vegetables large – so they hold their shape during the long cook.

Use low and slow cooking – 275–300°F in the oven or 8 hours on low in the slow cooker yields tender results.

Deglaze the pan – use wine or broth to scrape up those flavorful brown bits before baking or slow cooking.

Let it rest – after cooking, let the roast sit 10–15 minutes before slicing to retain juices.

Instructions

Preheat oven to 300°F (150°C), or prepare your slow cooker.

Season and sear the beef:

Pat the roast dry and season generously with salt and pepper. Heat oil in a large Dutch oven or skillet, sear the roast on all sides until deeply browned. Remove and set aside.

Sauté aromatics:

In the same pot, sauté onion and garlic for 2–3 minutes until fragrant.

Deglaze:

Stir in tomato paste and cook for 1 minute. Pour in wine (or broth), scraping up browned bits.

Assemble the roast:

Return roast to the pot. Add broth, Worcestershire, herbs, and bay leaves. Add potatoes and carrots around the roast.

Cook:

Oven: Cover tightly and bake for 3.5 to 4 hours.

Slow Cooker: Cook on low for 8 hours or high for 4–5 hours.

Instant Pot: 60–70 minutes on high pressure + natural release.

Finish:

Remove roast and vegetables. Skim fat from liquid and reduce into a gravy if desired.

Serve:

Slice roast and serve with carrots, potatoes, and ladle of the rich pan juices or gravy.