Description
A tender and flavorful pot roast with vegetables, slow-cooked to perfection in a rich broth.
Ingredients
Scale
For the Crust:
- 3–4 lb chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and quartered
- 2 cups beef broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until browned.
- Remove the roast and sauté onions and carrots until slightly softened.
- Return the roast to the pot, add potatoes, beef broth, thyme, and rosemary.
- Cover and simmer on low heat for 3-4 hours, until the meat is tender and easily shreds.
Notes
You can customize the seasonings to taste.