Old-Fashioned Pot Roast with Potatoes & Carrots

Ingredients:

• 3–4 lbs beef chuck roast
• 1½ lbs potatoes, peeled and cut into large chunks
• 4 carrots, peeled and cut into chunks
• 1 large onion, sliced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves

Method:

1. Preheat oven to 325°F (165°C).
2. Season the chuck roast generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until browned. Remove and set aside.
4. Add the onions and garlic to the pot. Cook for 2–3 minutes.
5. Sprinkle in the flour and stir for 1 minute. Slowly add the beef broth and Worcestershire sauce, scraping up the browned bits from the bottom.
6. Return the roast to the pot. Add the thyme, rosemary, and bay leaves.
7. Cover and bake for 2½ hours.
8. Add the potatoes and carrots around the roast. Cover and continue cooking for 1–1½ hours, until the beef is fork-tender and the vegetables are soft.
9. Remove the bay leaves. Let the roast rest for 10–15 minutes before slicing or shredding.
10. Serve the tender beef with the potatoes, carrots, and plenty of rich gravy. 🥩🥕🥔