Season & Sear the Meat: Pat the roast dry. Generously season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast 2–3 minutes per side until browned. Remove and set aside.
Sauté Aromatics: In the same pot, sauté onions until softened. Add garlic and cook 1 minute until fragrant. Stir in tomato paste if using.
Deglaze & Add Broth: Pour in beef broth, scraping up browned bits from the bottom. Add thyme and rosemary. Return the roast to the pot.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer 2–3 hours until meat is tender. Alternatively, you can cook in a preheated oven at 160°C (325°F) for the same time.
Add Vegetables: About 45 minutes before the roast is done, add carrots and potatoes. Continue simmering until veggies are tender.
Thicken Gravy (Optional): Remove the meat and vegetables. Mix 2 tablespoons flour with a little cold water to make a slurry. Stir into the hot liquid and cook until slightly thickened.
Serve: Slice the roast, plate with potatoes and carrots, and pour the rich gravy over the top.
💡 Tips:
For extra flavor, add a splash of red wine when deglazing.
Browning the meat well at the start locks in juices and adds depth to the gravy.
Leftovers taste even better the next day!
If you want, I can also give you a slow cooker version where everything is “set it and forget it,” and the meat turns out incredibly tender—perfect for busy weekdays. Do you want that version too?
