Pot Roast with Potatoes and Carrots
Ingredients:
-3-4 lb chuck roast
-Salt and pepper to taste
-2 tbsp olive oil
-1 large onion, chopped
-4 carrots, peeled and cut into large chunks
-4 potatoes, peeled and cut into large chunks
-3 cloves garlic, minced
-2 cups beef broth
-1 tbsp Worcestershire sauce
-1 tsp dried thyme
-1 tsp dried rosemary
-2 bay leaves
Instructions:
Season and Sear Roast: Season the chuck roast with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
Sauté Vegetables: In the same pot, add onions and cook until softened. Add garlic and cook for another minute.
Add Broth and Seasonings: Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
Add Roast and Vegetables: Return the roast to the pot and add the carrots and potatoes around it.
Simmer: Bring to a simmer, then cover and cook on low heat for 3-4 hours, or until the meat is tender and falls apart easily.
Serve: Remove the bay leaves and discard. Slice the roast and serve with the potatoes, carrots, and some of the cooking liquid.
