Slow-Cooked Roast with Vegetables – Tender, Juicy & Full of Flavor

Ingredients

For the Meat

• 3 to 4 pounds beef chuck roast, brisket, pork shoulder, or another slow-cooking cut
• 2 tablespoons olive oil
• 1 tablespoon butter

For the Vegetables

• 1 large onion, sliced
• 6 garlic cloves, minced
• 3 carrots, chopped into large pieces
• 3 potatoes, cut into chunks
• 2 celery stalks, sliced

For the Seasoning Blend

• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon onion powder

For the Braising Liquid

• 2 cups beef broth
• 1 cup tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey or brown sugar

Instructions

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