Garlic and Herb Beef Pot Roast with Jersey Royal Potatoes

Instructions

1. Preheat your oven to 325°F (165°C).
2. Season the beef chuck roast with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove from pot and set aside.
4. In the same pot, add garlic, thyme, and rosemary. Sauté for 1 minute until fragrant.
5. Stir in the tomato paste, beef broth, and bring to a simmer. Return the beef roast to the pot.
6. Add Jersey Royal potatoes and carrots around the roast. Cover the pot and transfer to the oven.
7. Braise in the oven for about 3-4 hours, or until the beef is tender and easily falls apart.
8. Remove pot from the oven. If desired, thicken the gravy by stirring in cornstarch mixed with cold water.
9. Garnish the roast with fresh parsley before serving.

Chef’s Tips

• To ensure even cooking, make sure the beef is at room temperature before searing.
• Add a splash of red wine to the broth for additional depth of flavor.
• Let the roast rest for 10 minutes before slicing to keep it juicy.

Nutrition (per serving)

Approximate calories: 500, Protein: 40g, Carbs: 35g, Fat: 20g