Slow-Cooked Glazed Pot Roast with Roasted Vegetables That Nobody Can Resist

There are meals that fill a kitchen with the kind of warmth that makes everyone wander in asking, “What smells so good?” This glazed pot roast is exactly that kind of dish. Tender, pull-apart beef draped in a rich, glossy sauce and surrounded by golden potatoes and sweet roasted carrots — it is the sort of comfort food that disappears from the table long before you planned for it to.

The secret is simple: low and slow cooking that breaks down every tough fiber in the meat until it becomes melt-in-your-mouth perfection. Add a deep, savory-sweet glaze that caramelizes beautifully, and you have a centerpiece dish worthy of any Sunday dinner or special occasion. Fair warning — save a piece for yourself early, because this one goes fast.

Ingredients

3 to 4 pounds beef chuck roast
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
4 cloves garlic, minced
1 large onion, sliced
3 medium carrots, cut into large chunks
4 medium potatoes, cut into large chunks
1 cup beef broth
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
2 tablespoons tomato paste
1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
Fresh parsley for garnish

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Slow-Cooked Glazed Pot Roast with Roasted Vegetables That Nobody Can Resist