Pot Roast

1 : Season both sides of the beef with salt, black pepper, garlic powder, onion powder, and cayenne pepper.

2 : Add oil to a dutch oven or a heavy bottom pot over high heat. Add the beef and sear both sides until brown, about 4 minutes per side. Transfer out and set aside.

3 : Add the chopped onion and cook until they turn translucent.

4 : Add ginger, garlic, and tomatoes. Stir until the tomatoes are soft.

5 : Pour in beef broth, add Thai chili peppers if using and the beef back.

6 : Bring it to a light boil and turn the heat down low. Cover and let it simmer for two and a half hours.

7 : After 2 1/2 hours, uncover and add carrots, potatoes, and shiitake mushrooms.

8 : Cover and simmer for an additional 30 minutes.

9 : Add cornstarch slurry to the broth to make gravy and stir until smooth.

10 : Pour your desired amount of gravy over the pot roast and enjoy!