POT ROAST WITH POTATOES AND CARROTS 

Ingredients:
3-4 lb beef chuck roast
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
4-5 medium carrots, peeled and cut into chunks
4-5 medium potatoes, peeled and cut into large chunks
2 cups beef broth
1 cup red wine (optional, for richer flavor; substitute with more broth if preferred)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper, to taste
1 tablespoon cornstarch or flour (optional, to thicken the sauce)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions:
Prepare the Roast:

Season the chuck roast generously with salt and pepper on all sides.
Sear the Meat:

Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast and set it aside.
Sauté the Vegetables:

In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Add the garlic and cook for another 1 minute until fragrant.
Deglaze the Pot:

Stir in the tomato paste, cooking for 1 minute to deepen the flavor.
Add the red wine (if using) and scrape the bottom of the pot to loosen any browned bits. Let it simmer for 2-3 minutes.
Assemble the Pot Roast:

Return the roast to the pot.
Add the beef broth, thyme, rosemary, and bay leaves.
Arrange the carrots and potatoes around the roast.
Cook:

Stovetop: Cover and simmer on low heat for 3-4 hours.
Oven: Preheat the oven to 325°F (163°C), cover the pot, and cook for 3-4 hours.
Slow Cooker: Transfer everything to a slow cooker and cook on low for 8 hours or high for 4-5 hours.
Thicken the Sauce (Optional):

Remove the roast and vegetables from the pot.
Mix 1 tablespoon of cornstarch or flour with 2 tablespoons of water. Stir it into the sauce and simmer until thickened.
Serve:

Slice or shred the roast and serve with the potatoes, carrots, and sauce.
Garnish with fresh parsley.