Perfect Pot Roast

Chuck roast, also known as pot roast, comes from the muscly shoulder of the animal which

embodies a stronger beef flavor. While chuck roast is a larger and leaner cut, it can handle various seasonings and vegetables. We recommend you cook this with extra broth and

serve as a hearty soup.

Season a chuck roast with salt and pepper. In an Instant Pot on the saute setting, sear until a golden crust forms then set the cooker on high for 60 minutes. If using an oven, after searing the beef transfer to a slow cooker or Dutch oven with root vegetables. Create a broth with beef stock, Worcestershire sauce, and herbs, pouring it over the roast and vegetables. Simmer on low heat until tender. Remove the beef and pull apart using two forks. Return to the pot and spoon slices of pot roast and vegetables onto plates, ladle the broth, and enjoy the warmth and nostalgia of a perfectly cooked pot roast.

Ingredients (Serves 4):

3-5 pound beef chuck roast - see notes for instructions from frozen

1 tablespoon oil

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon black pepper

½ teaspoon smoked paprika - optional

1 pound baby red potatoes

4 large carrots - chopped into large chunks

1 large yellow onion - chopped

4 cups beef broth

2 tablespoons Worcestershire sauce

¼ cup water

2 tablespoons corn starch