Description
A tender, slow-cooked pot roast with vegetables in a rich gravy, perfect for a comforting family meal.
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 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Season the chuck 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, about 4-5 minutes per side. Remove and set aside.
- Add onion and garlic to the pot and sauté until fragrant, about 2 minutes. Pour in beef broth and Worcestershire sauce, scraping up any browned bits.
- Return the roast to the pot. Add carrots, potatoes, and thyme around the roast. Bring to a simmer.
- Cover and transfer to the preheated oven. Cook for 3-4 hours, until the meat is fork-tender.
- Remove from oven, let rest for 10 minutes before slicing. Serve with vegetables and gravy.
Notes
You can customize the seasonings to taste.