Classic Pot Roast: Tender Beef Comfort Food — American Re...

Ingredients

• 3 to 4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 carrots, chopped
• 4 potatoes, quartered
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf

Instructions

1. Preheat your oven to 275°F (135°C).
2. Season the beef chuck roast with salt and black pepper on all sides.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast until browned on all sides, about 4-5 minutes per side.
4. Remove the roast and set aside. In the same pot, add chopped onions and garlic; sauté until softened.
5. Add carrots and potatoes to the pot, followed by the beef broth and Worcestershire sauce.
6. Return the roast to the pot, nestling it among the vegetables. Add thyme, rosemary, and bay leaf.
7. Cover the pot and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the beef is fork-tender.
8. Once cooked, remove the roast and vegetables from the pot. Let the meat rest for 10 minutes before slicing.
9. Serve the pot roast with the vegetables and spoon some of the cooking liquid over the top.