ROAST POTATO AND CARROT

Ingredients

  • 1 (3-4 lb) beef chuck roast
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1 onion, quartered
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 4 large carrots, peeled and cut into chunks
  • 4 large potatoes, peeled and cut into chunks
  • 2 sprigs fresh rosemary (or 1 tsp dried)
  • 2 sprigs fresh thyme (or 1 tsp dried)

Instructions

  1. Preheat oven to 300°F (150°C).
  2. Season the chuck roast generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 4–5 minutes per side).
  4. Add the onion and garlic around the roast. Pour in beef broth until the roast is halfway submerged.
  5. Add carrots, potatoes, rosemary, and thyme.
  6. Cover the pot and transfer to the preheated oven.
  7. Cook for 3–4 hours, or until the meat is tender and easily pulls apart with a fork.
  8. Remove from oven, discard herb sprigs, and serve the roast with the potatoes and carrots. Spoon some of the broth over the top for extra flavor.

If you’d like, I can also give you a version for the slow cooker or instant pot — just say so!

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