@meatlovers2: 🥩 Ultimate Fall-Apart Rosemary Pot Roast Tender, slow-cooked beef roast with a deeply browned crust that falls apart effortlessly with a fork. Surrounded by sweet carrots, caramelized onions, and aromatic garlic in a rich, savory brown gravy, this classic comfort meal is finished with fresh rosemary for the ultimate Sunday dinner! 🥩 Ingredients 3–4 lb (1.4–1.8 kg) beef chuck roast 4 large carrots, cut into chunks 2 large onions, cut into wedges 5 garlic cloves, minced 2 tbsp olive oil 2 cups beef broth ½ cup red wine (optional) 2 tbsp Worcestershire sauce 2 sprigs fresh rosemary 4 sprigs fresh thyme 1 tsp paprika Salt and black pepper, to taste 🍲 For the Gravy 2 tbsp cornstarch 2 tbsp cold water Cooking juices from the roast 👩‍🍳 Instructions Season the Beef: Pat the chuck roast dry and season generously with salt, black pepper, and paprika. Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, creating a flavorful crust. Prepare the Slow Cooker: Place carrots, onions, and garlic in the bottom of the slow cooker. Set the seared roast on top. Add the Flavor: Pour in beef broth, red wine if using, and Worcestershire sauce. Add rosemary and thyme around the roast. Slow Cook: Cover and cook on LOW for 8–10 hours or until the beef is fork-tender and easy to shred. Make the Gravy: Transfer the roast and vegetables to a serving platter. Strain the cooking juices into a saucepan if desired. Mix cornstarch with cold water, whisk into the juices, and simmer until thickened. Serve: Pour the rich gravy over the roast and vegetables. Garnish with fresh rosemary and serve warm. 🔥 Pro Tips Choose chuck roast for the best tender, juicy results. Sear the beef well to develop a deep, savory flavor. Avoid lifting the slow cooker lid too often. Add potatoes during the last 3–4 hours if you want a heartier meal. Let the roast rest briefly before shredding. Fork-tender beef, sweet roasted vegetables, and rich rosemary gravy—comfort food at its finest! 🥩🌿🥕

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Monday 12 October 2026 15:33:40 GMT