Savory Pot Roast with Carrots and Potatoes

🔥Savory Pot Roast with Carrots and Potatoes

Ingredients:

↪️3 lbs beef chuck roast

↪️2 tbsp olive oil

↪️Salt and black pepper, to taste

↪️1 large onion, diced

↪️4 garlic cloves, minced

↪️4 cups beef broth

↪️1 tbsp Worcestershire sauce

↪️1 tsp dried thyme

↪️1 tsp dried rosemary

↪️5 large carrots, peeled and chopped into chunks

↪️6 Yukon Gold potatoes, quartered

↪️2 celery stalks, chopped

↪️1 bay leaf

👉Instructions:

✅️1. Preheat your oven to 325°F (165°C).

✅️2. Season the beef 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 well browned, about 4–5 minutes per side.

✅️4. Remove the roast and set aside. Add the chopped onion and garlic to the pot, cooking for about 3 minutes until softened.

✅️5. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

✅️6. Stir in the thyme, rosemary, and bay leaf. Return the roast to the pot.

✅️7. Arrange the carrots, potatoes, and celery around the meat.

✅️8. Cover the pot with a lid and transfer it to the oven. Bake for 3–4 hours, or until the roast is fork-tender.

✅️9. Remove from the oven, discard the bay leaf, and let the roast rest for 10 minutes.

✅️10. Serve warm with the vegetables and the flavorful juices from the pot.

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Calories: 450 kcal per serving

Yield: Serves 6