Slow-Braised Homestyle Beef Roast with Tender Potatoes and Sweet OnionsIngredients:3–4 lb chuck roast2 tablespoons olive oil1 teaspoon salt1 teaspoon black pepper1 teaspoon paprika1 teaspoon garlic powder1 teaspoon onion powder2 pounds baby potatoes, halved3 large yellow onions, thickly sliced4 cloves garlic, smashed2 cups beef broth2 tablespoons tomato paste2 sprigs fresh rosemary2 sprigs fresh thyme2 bay leavesDirections:Preheat oven to 325°F (165°C).Pat the roast dry and season all sides with salt, pepper, paprika, garlic powder, and onion powder.Heat olive oil in a large Dutch oven over medium-high heat.Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.Add onions to the pot and sauté for 5–6 minutes until softened and lightly caramelized.Stir in garlic and tomato paste; cook for 1 minute.Pour in beef broth, scraping up browned bits from the bottom.Return roast to the pot and add potatoes, rosemary, thyme, and bay leaves.Cover and transfer to the oven.Braise for 3–3½ hours, until the beef is fork-tender and the potatoes are buttery soft.Remove herbs before serving and spoon pan juices generously over the roast.Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutesKcal: 520 kcal | Servings: 6 servings