Classic Sunday Pot Roast

Ingredients

• 1 (3½–4 lb) chuck roast
• 2 tablespoons Minnezona House Seasoning
• 2 tablespoons neutral oil
• 1 large onion, cut into wedges
• 4 carrots, cut into large pieces
• 1½ lb baby potatoes
• 3 cloves garlic
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme

Directions

1. Heat oven to 325°F. Pat roast dry and season all over with House Seasoning.
2. Heat oil in a Dutch oven and sear roast deeply on all sides. Transfer temporarily to a plate.
3. Cook onion 3 minutes. Add garlic and tomato paste for 1 minute, then add broth, Worcestershire and thyme.
4. Return roast to the pot, cover and braise 2½ hours.
5. Add carrots and potatoes around the roast. Cover and cook 45–60 minutes more until beef is fork-tender.
6. Rest meat 15 minutes before serving with vegetables and pan juices.

Recipe Notes

• Choose chuck with visible marbling.
• The roast is done when a fork twists easily in the meat.
• Skim excess fat from pan juices before serving if desired.