Slow-Simmered Pot Roast with Carrots and Potatoes

Ingredients

• 2 lbs Beef chuck roast
• 1 packet (1 oz) Pot Roast Seasoning Mix
• 2 cups Sliced Carrots
• 3 cups Diced Potatoes
• 2 cups cups Chicken or vegetable stock
• 2 tablespoons Avocado oil
• 1 whole Yellow onion (quartered)
• 2 tablespoons Tomato paste(optional)

Instructions

1. 1

   Pat the roast dry and rub all over with the pot roast seasoning mix.

2. 2

   Heat avocado oil in a large Dutch oven over medium-high heat and sear the roast on all sides, about 3 minutes per side.

3. 3

   Remove the roast, add the onion and tomato paste, and stir 2 minutes, scraping up browned bits.

4. 4

   Pour in the stock, return the roast, and bring to a simmer.

5. 5

   Cover, reduce heat to low, and simmer 2 hours.

6. 6

   Add the carrots and potatoes, cover, and cook 45-60 more minutes until the beef is tender and vegetables are soft.

7. 7

   Slice or shred the beef and serve with the vegetables and pan juices.