Tender Pot Roast with Roasted Potatoes and Savory Gravy

Ingredients:

• 1.5 to 2 kg (3.3 to 4.4 lbs) beef chuck roast (or a similar cut)
• 3 tablespoons vegetable oil
• Salt and black pepper to taste
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups beef broth
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar (or regular vinegar)
• 1 tablespoon molasses or honey (optional, for sweetness and richness)
• 4 potatoes, peeled and chopped
• 2 carrots, chopped

Instructions:

1. Sear the Beef: Heat oil in a large pot over medium-high heat. Season the beef roast with salt and pepper, then sear it on all sides until nicely browned (about 4–5 minutes per side).
2. Add Aromatics: Add the chopped onion and minced garlic to the pot. Sauté for 2–3 minutes until fragrant.
3. Add Liquids: Pour in the beef broth, soy sauce, vinegar, and molasses (if using). Stir everything to combine.
4. Slow Cook: Cover the pot and place it in a preheated oven at 160°C / 325°F for about 3 to 4 hours, or until the beef is very tender and easily pulled apart. You can also use a slow cooker (6–8 hours on low) or a pressure cooker (about 1.5 hours).
5. Add Vegetables: About halfway through cooking, add the potatoes and carrots around the beef. Let them cook until soft.
6. Serve: Remove the roast and vegetables from the pot. Slice or shred the beef. If you’d like a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the sauce on the stove until thickened.
7. Garnish and Enjoy: Serve hot with the vegetables and gravy spooned over the top. Optional garnish: fresh parsley.