I made this for my family and it was soooo yummy! A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic. It’s tender, flavorful and requires just one pot!
- 4 lb. boneless chuck roast (marbled)
- Kosher sea salt + ground black pepper
- 3 tbsp. vegetable oil, divided
- 4 large carrots, cut into 1-inch pieces
- 1½ lbs. small red or gold potatoes
- 1 yellow onion, chopped
- 3 c. beef broth
- 1 c. water
- 2 tbsp. aged balsamic vinegar
- 2 tbsp. Worcestershire sauce
- 6 cloves roasted garlic, minced
- 4 sprigs fresh thyme, stems removed
- 1 tbsp. chopped fresh parsley (optional)
- Preheat oven to 350 degrees.
- In a large Dutch-oven set over medium-high heat, add 2 tablespoons oil.
- Meanwhile, generously salt and pepper both sides of the chuck roast. When the oil is hot, add the roast and brown both sides, about 5 minutes on each side. Transfer the roast to a plate.
- Add the remaining 1 tablespoon of the oil to the pot. Add the carrots, onion and potatoes. Cook the vegetables until they begin to brown, about 8-10 minutes. Add the beef broth, water, balsamic vinegar, Worcestershire sauce, roasted garlic, thyme and a few pinches of salt and pepper.
- Return the roast to the pot and bring to a simmer. Cover with a lid and transfer to the oven to roast for 3½ hours or until fork-tender.
- Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving.
Thank you to lifemadesimplebakes.com for this wonderful recipe! Make sure to head to their blog for more yummy meal ideas.