MEGA FLAVOR: All the incredible, well-seasoned flavors of my favorite pot roast in a silky, savory stew, loaded to the brim with hunks of tender meat and soft veggies.
– beef roast – kosher salt – dried basil – dried rosemary – onion powder – oregano – garlic powder – black pepper – olive oil – beef broth – Worcestershire sauce – tomato sauce
– carrots – Yukon or russet potatoes, – frozen pearled onions – green peas – water – cornstarch
Place the chunks of roast on a large piece of foil for easy cleanup. Combine salt, basil, rosemary, onion powder, oregano, garlic powder, and black pepper in a small bowl.
Add meat and brown at least 2 sides of each chunk, about 4 minutes per side.
Remove beef from the pot and set on a plate.
Pour 2 cups of beef broth, Worcestershire sauce, tomato sauce, and any remaining seasonings into the pot and scrape up the browned bits from the bottom.
Set beef on a cutting board to rest. Add carrots, potatoes, and pearl onions to the pot.
While the vegetables cook, shred or cut the meat into bite-size pieces. Set aside.
Combine cornstarch and water in a small cup. Using the saute function, bring the stew to a simmer and whisk vigorously as you pour in the cornstarch slurry.
Stir shredded meat and peas into the pot and add 1 – 2 cups of beef broth.
Taste and season with extra salt and pepper, if needed.