Pot Roast

- 3 to 4 pounds chuck roast - 2 tablespoons olive oil - Salt and pepper to taste - 1 onion, chopped - 4 cloves garlic, minced - 4 carrots, cut into large chunks - 3 sticks celery, cut into large chunks - 4 medium potatoes, quartered - 2 cups beef broth - 1 cup water - 2 tablespoons Worcestershire sauce (optional) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf

Discover the joy of cooking with this simple and savory pot roast recipe that will warm your home and impress your loved ones. With just a few fresh ingredients, you can create a tender, mouthwatering meal that’s perfect for any occasion. Follow our easy step-by-step instructions to achieve flavorful results every time. Click through to explore the full recipe and unleash your inner chef! Enjoy a pot roast delight that will have everyone coming back for seconds.

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Ingredients

3 to 4 pounds chuck roast

2 tablespoons olive oil

Salt and pepper to taste

1 onion, chopped

4 cloves garlic, minced

4 carrots, cut into large chunks

3 sticks celery, cut into large chunks

4 medium potatoes, quartered

2 cups beef broth

1 cup water

2 tablespoons Worcestershire sauce (optional for depth of flavor)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Instructions

Preheat your oven to 300°F (150°C).

Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the roast for about 4-5 minutes on each side until it develops a deep brown crust. Remove the roast from the pot and set it aside.

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is softened and translucent, about 3-4 minutes.

Add the carrots, celery, and potatoes to the pot, stirring to combine with the onions and garlic.

Pour in the beef broth and water, then add the Worcestershire sauce, thyme, rosemary, and bay leaf. Stir everything together, scraping up any browned bits from the bottom of the pot.

Return the seared roast to the pot, nestling it among the vegetables. Bring the liquid to a gentle simmer.

Cover the pot with a lid and transfer it to the preheated oven. Roast for about 3 to 4 hours, or until the meat is tender and can be easily shredded with a fork.

Once done, carefully remove the pot from the oven. Let the roast rest for 10-15 minutes before slicing to retain the juices.

Prep Time: 15 minutes | Total Time: 4 hours | Servings: 6

- Presentation Tips: Serve the pot roast on a large platter, surrounded by the vibrant root vegetables. Drizzle some of the rich cooking liquid over the top for additional flavor and garnish with fresh herbs for a pop of color.