Slow-Cooked Beef Roast

Ingredients — Serves 4–6

• 1.5 kg beef chuck roast
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 3 carrots, cut into large pieces
• 500 g potatoes, cut into chunks
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp fresh parsley, chopped

Preparation

1. Pat the beef roast dry and season generously with salt, black pepper, paprika, thyme, and rosemary.
2. Heat olive oil in a large heavy pot over medium-high heat.
3. Sear the beef for 3–4 minutes on each side until deeply browned. Remove and set aside.
4. Add the sliced onion and carrots to the same pot. Cook for 4–5 minutes.
5. Add the garlic and tomato paste. Stir for about 1 minute.
6. Pour in the beef broth and Worcestershire sauce, scraping the browned bits from the bottom.
7. Return the beef to th