All-American Pot Roast

Ingredients:

• 3 lbs beef chuck roast

• Salt and black pepper to taste

• 2 tbsp olive oil or avocado oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4 carrots, peeled and cut into chunks

• 3 celery stalks, chopped

• 1.5 lbs baby potatoes (or quartered russets)

• 2 cups beef broth

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 bay leaf

Instructions (Stovetop in Nutri-Stahl Pot):

1. Season & Sear:
   Pat roast dry. Season generously with salt and pepper.
   Heat 2 tbsp oil in the Nutri-Stahl 6 QT over medium-high.
   Sear roast on all sides until browned (about 4–5 min per side). Remove and set aside.

2. Sauté Aromatics:
   In the same pot, add onion, garlic, celery, and carrots. Sauté for 5–7 minutes until softened and aromatic.

3. Deglaze & Add Liquids:
   Stir in tomato paste, Worcestershire sauce, and broth, scraping the bottom to deglaze. Add thyme, rosemary, and bay leaf.

4. Return Roast & Add Potatoes:
   Place the roast back into the pot. Add potatoes around it. Liquid should come about halfway up the roast (add more broth or water if needed).

5. Simmer:
   Cover with Nutri-Stahl lid. Reduce heat to low and simmer for 2.5 to 3 hours, or until the meat is fork-tender. Occasionally check liquid levels.

6. Serve:
   Remove bay leaf. Slice or shred roast and serve with veggies and a ladle of the rich broth.