Pot Roast


  • 3 lbs boneless beef chuck
  • 3 tsps olive oil
  • 2 medium onions, cut into quarters
  • 4 carrots, peeled and cut into 2″ pieces
  • 1 head of garlic, top removed to expose cloves
  • 3/4 cup of tomato paste
  • 2 bay leaves
  • 3 sprigs of rosemary
  • 1/4 cup of soy sauce
  • 5 cups of beef broth
  • Salt and pepper


  1. Preheat the oven to 340°F. Season the meat with salt and pepper. Heat oil over medium heat in a Dutch oven or oven-proof heavy lidded pan. Sear the meat for about 3-4 minutes on each side until a dark crust forms. Once seared, set the meat aside on a plane.
  2. Reduce heat to a medium and add oil, head of garlic, and vegetables. Stir frequently, scraping the bottom of the pot, for about 8-10 or until vegetables start to change color.
  3. Add tomato paste and cook until darkened slightly, stirring often. Add bay leaves, rosemary and soy sauce and cook until the liquid is reduced to a thick gravy consistency, about 5-7 minutes.
  4. Return the meat to the pot, add the broth and cover. Place the pot in the oven and cook for 2 hours and 20 minutes.
  5. Remove the pot from the oven and let sit at room temperature for at least 10 minutes. Once cooled, place the meat on a cutting board and slice. Discard bay leaves, rosemary stems and garlic skins, from the sauce.
  6. Meat can be served individually in bowls or on a platter along with vegetables and sauce ladled over the top.


Adapted from this recipe by Brett Anderson