Would You Eat Pot Roast with Potatoes and Carrots? 🍖🥔🥕
Ingredients:
• 3-4 lb (1.5-2 kg) beef chuck roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons Worcestershire sauce
• 4 medium potatoes, cut into chunks
• 3 large carrots, cut into chunks
• 1 onion, sliced
• 3 cloves garlic, minced
Instructions:
1. Season & Sear – Rub the roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Heat olive oil in a large pot or Dutch oven over medium-high heat and sear the roast on all sides until browned.
2. Slow Cook – Add beef broth, red wine (if using), Worcestershire sauce, and sliced onions to the pot. Bring to a simmer, then cover and cook on low heat for 3-4 hours (or in a slow cooker on LOW for 8 hours).
3. Add Veggies – After 3 hours, add the potatoes, carrots, and minced garlic. Continue cooking for another hour, until the meat is fork-tender and the vegetables are soft.
4. Serve & Enjoy – Shred the meat slightly, mix with the flavorful broth, and serve warm.