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!
