Ingredients
- 3–4 lb beef chuck roast
- 2 tbsp olive oil
- 1 large onion, sliced
- 4–5 medium potatoes, peeled and cut into chunks
- 4–5 carrots, peeled and cut into chunks
- 3–4 cloves garlic, minced
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 sprigs fresh thyme (or 1 tsp dried)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 325°F (165°C).
- Season roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Place the roast back into the pot. Add beef broth and Worcestershire sauce, then stir.
- Add potatoes, carrots, rosemary, and thyme around the roast.
- Cover the pot with a lid and transfer to the oven. Cook for 3–4 hours, or until the meat is fork-tender.
- Remove from oven, discard herb stems, and let roast rest for 10 minutes before slicing.
- Serve hot with the vegetables and cooking juices as gravy.
Do you want me to also give you a slow cooker version of this pot roast recipe?