🍳 Instructions (Oven or Slow Cooker):
1. Sear the Meat (Highly Recommended):
- Pat roast dry, season with salt & pepper.
- In a large skillet or Dutch oven, heat oil over medium-high heat. Sear roast on all sides until browned (about 4–5 minutes per side).
2. Deglaze & Add Aromatics:
- Remove roast and set aside.
- In the same pot, sauté onion and garlic for 2–3 minutes. Add tomato paste, Worcestershire, and herbs. Pour in beef broth to deglaze, scraping up browned bits.
3. Assemble & Cook:
Oven Method:
- Preheat oven to 325°F (160°C).
- Place roast in a Dutch oven, pour liquid over, add potatoes and carrots. Cover and roast for 3–3.5 hours.
Slow Cooker Method:
- Transfer everything into slow cooker. Cook on LOW for 8 hours or HIGH for 4–5 hours.
🍲 Finish the Gravy:
- Remove roast and vegetables to a platter.
- Skim fat off the top of the cooking liquid.
- In a saucepan, bring liquid to a boil. Stir in cornstarch slurry and simmer until thickened.
- Pour gravy over meat before serving.
🥄 Serving Suggestions:
- Serve with crusty bread, buttered noodles, or mashed potatoes if not using whole potatoes.
- Garnish with parsley for a fresh touch.
Would you like a version for the Instant Pot or tips for making it ahead for meal prep?
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