Trader Joe's Classic Sunday Pot Roast

• •2.5 lb Trader Joe's Beef Chuck Roast (patted dry)
• •1.5 tsp Salt (divided, plus more to taste)
• •1 tsp Black pepper (freshly cracked)
• •2 tbsp Olive oil (divided)
• •1 piece Yellow onion (cut into thick wedges)
• •4 piece Garlic (cloves, peeled and smashed)
• •2 tbsp Tomato paste (pantry staple)
• •2 cup Trader Joe's Beef Broth (or beef bone broth)
• •1 tbsp Worcestershire sauce (pantry staple)
• •3 piece Fresh rosemary and thyme (sprigs of each (or 1 pack TJ's Poultry Herb Blend))
• •1 lb Trader Joe's Carrots (peeled and cut into 2-inch chunks)
• •1.5 lb Trader Joe's Dutch Yellow Baby Potatoes (halved)

Instructions

1. 1

   Preheat your oven to 300°F (150°C). Season the beef chuck roast generously on all sides with 1 tsp salt and freshly cracked black pepper.

2. 2

   Heat 1 tbsp olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Add the beef roast and sear without moving for 4 to 5 minutes per side until a deep golden-brown crust forms. Transfer the meat to a plate.

3. 3

   Reduce the stovetop heat to medium. Add the remaining 1 tbsp olive oil, onion wedges, and smashed garlic to the pot. Sauté for 2 to 3 minutes until fragrant. Stir in the tomato paste and cook for 1 minute until lightly caramelized.

4. 4

   Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot. Return the seared beef and any resting juices back into the liquid. Tuck the fresh herb sprigs around the meat.

5. 5

   Cover with a tight-fitting lid and transfer the pot to the oven. Braise undisturbed for 2 hours.

6. 6

   Carefully remove the pot from the oven. Scatter the cut carrots and halved baby potatoes around the roast, submerging them slightly in the braising liquid. Season vegetables with the remaining 1/2 tsp salt.

7. 7

   Cover the pot and return to the oven for an additional 45 to 60 minutes, until both the meat is fall-apart tender and the potatoes and carrots can easily be pierced with a fork.

8. 8

   Discard the herb stems. Slice or pull the beef apart into generous portions and serve alongside the tender vegetables with spoonfuls of the rich pan juices spooned over the top.

Chef's Tips

• 💡Searing the beef until a dark brown crust develops is crucial for building deep, savory flavor in the braising liquid.
• 💡If you prefer a thicker gravy, ladle out 1 cup of the pan juices into a small saucepan, whisk in 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water, and simmer for 2 minutes until glossy and thickened.
• 💡Leftovers store exceptionally well in the refrigerator for up to 4 days and taste even better the next day.