Pot Roast

I love a good pot roast and I finally perfected my recipe. For now anyway!

Ingredients:
3 pound chuck roast
2 large onions, chopped
1 TBL tomato paste
1 teaspoon rosemary
1 teaspoon thyme
32 ounces beef broth
splash of worcestershire
can of cream of mushroom soup
1 packet of beefy onion soup mix
1 packet of brown gravy mix

Directions:
Season roast on both sides with seasoning of choice. I use salt, pepper, and garlic butter seasoning. Sear the roast on medium high heat. Remove and add in onions and a little bit of broth to remove the browned bits from the pan. Add in tomato paste and stir. Add in remaining broth (I also probably added half a cup more of broth from another box). Add in a your soup/gravy packets, cream of mushroom, rosemary, thyme, and worcestershire sauce. Add the meat back in and cook at 325 for two hours. After two hours, add in potatoes and carrots (if you choose). Let it cook for 1.5-2 more hours. Remove meat and shred. Create a slurry with sauce and 1 tablespoon of cornstarch. Add back into pan along with the meat. Serve with rice or mashed potatoes.