Ingredients

• 3-4 lbs chuck roast
• 1 tbsp olive oil
• 4 large carrots, peeled and cut into chunks
• 6-8 small or medium potatoes, halved or quartered
• 1 onion, quartered
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 2 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• Salt and pepper to taste

Instructions

1. Sear the Roast

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear each side for 3-4 minutes until it’s beautifully browned. Set the roast aside.

2. Cook the Vegetables

In the same pan, add the onion, carrots, and potatoes. Sauté for 3-4 minutes until they develop a light caramelized color. Add the minced garlic and cook for another minute until fragrant.

3. Deglaze the Pan

Pour in the beef broth and red wine (if using), scraping the browned bits from the bottom of the pan for extra flavor. Stir in the Worcestershire sauce to enhance the richness of the dish.

4. Slow Cook to Perfection

Slow Cooker Method: Transfer the seared roast and vegetables to the slow cooker. Pour the broth mixture over them, add the rosemary and thyme, cover, and cook on low for 7-8 hours or high for 4-5 hours until the meat is fall-apart tender.

Dutch Oven Method: Return the roast and vegetables to the Dutch oven. Pour the liquid and herbs over the top, cover, and bake at 325°F (160°C) for 3-4 hours.

5. Serve & Enjoy

Once cooked, remove the rosemary and thyme sprigs. Shred the roast with a fork, spoon the flavorful juices over the meat and vegetables, and serve.

Tips for Elevating Your Pot Roast

• For Enhanced Depth: Add a splash of balsamic vinegar or a few bay leaves during cooking.
• Thicker Gravy: Mix 1 tablespoon of cornstarch with cold water and stir it into the sauce 30 minutes before serving.