Ingredients
- 1 (3-4 pound) beef chuck roast
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 large onion, cut into wedges
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh rosemary (optional)
- 2 sprigs fresh thyme (optional)
Instructions
- Preheat your oven to 300°F (150°C).
- Season the roast generously with salt, pepper, garlic powder, and onion powder.
- In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side.
- Remove the roast and set aside. Add the onion to the pot and cook for 2–3 minutes.
- Return the roast to the pot, pour in the beef broth and Worcestershire sauce. Add the rosemary and thyme if using.
- Arrange the potatoes and carrots around the roast.
- Cover with a lid and cook in the oven for about 3–4 hours, or until the meat is fork-tender.
- Remove the roast and veggies, slice or shred the roast, and serve warm with the cooked potatoes and carrots.
If you’d like, I can help you adjust this for a slow cooker or instant pot too — just let me know!