Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

 

Pot Roast with Potatoes and Carrots

 

Season a 3 lb chuck roast with salt and pepper, then sear in olive oil until browned. Place in a slow cooker or Dutch oven with chopped onion, minced garlic, beef broth, carrots, potatoes, rosemary, and thyme. Cook on low for 8-10 hours (or high for 4-5 hours) in a slow cooker, or bake at 325°F for 3-4 hours in a Dutch oven. Remove herbs and serve the tender roast with vegetables. Enjoy this hearty, flavorful meal!

Ingredients:

1 (3 lb) boneless chuck roast

2 Tbsp olive oil

Salt and freshly ground black pepper

1 large yellow onion, coarsely chopped

3 cloves garlic, minced

1 (14.5 oz) can beef broth

4 large carrots, peeled and cut into chunks

1 ½ lbs baby potatoes (or large potatoes, cut into chunks)

2 sprigs fresh rosemary

2 sprigs fresh thyme

Instructions:

1. Prepare the Roast: Season the chuck roast generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Sear the roast until browned on all sides, about 4 minutes per side.

2. Add Aromatics: Transfer the roast to a slow cooker or Dutch oven. Add the chopped onion and minced garlic around the roast.

3. Pour in Broth: Pour the beef broth over the roast, ensuring it’s partially submerged.

4. Add Vegetables: Arrange the carrots and potatoes around the roast. Top with rosemary and thyme sprigs.

5. Cook:

Slow Cooker: Cook on low for 8-10 hours or on high for 4-5 hours.

Dutch Oven: Cover and cook in a 325°F oven for about 3-4 hours, checking occasionally to ensure there’s enough liquid.

6. Serve: Remove herbs before serving. Shred the roast or slice it against the grain. Serve with the tender carrots and potatoes. Enjoy!

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