Pot Roast with Potatoes and Carrots

Ingredients:
1.5 to 2 kg beef chuck roast
2 tablespoons olive oil
Salt and pepper, to taste
1 onion, chopped
4 cloves garlic, minced
4 large carrots, cut into chunks
500 grams baby potatoes or large potatoes cut into chunks
2 cups beef broth
1 cup water
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
2 bay leaves
Fresh parsley, for garnish

Instructions:
Sear the Pot Roast
Season the beef chuck roast with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3 to 4 minutes per side. Remove the roast and set aside.
Sauté the Vegetables
In the same pot, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until softened. Stir in the tomato paste and cook for an additional minute.
Simmer the Roast
Add the beef broth, water, Worcestershire sauce, thyme sprigs, and bay leaves to the pot. Return the seared roast to the pot. Cover and simmer on low heat for 2 hours.
Add Potatoes and Carrots
After 2 hours, add the carrot chunks and potatoes to the pot. Cover and continue cooking for another 1 to 1.5 hours, or until the vegetables and roast are tender.
Serve
Shred the pot roast into chunks and serve alongside the potatoes and carrots. Spoon the flavorful broth over the dish. Garnish with fresh parsley for color and flavor.

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