Pot Roast Dinner Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Peel and chop the carrots and potatoes into large chunks. Cut the onions into wedges. Mince the garlic.

2. 2

   Sear the Roast

   In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and black pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the onions and garlic. Sauté for 2-3 minutes until softened. Add the carrots and potatoes, stirring for another 2 minutes.

4. 4

   Braise the Roast

   Return the roast to the pot and add the beef broth, thyme, and rosemary. Bring to a boil, then reduce heat to low. Cover and let simmer for 3-4 hours, or until the roast is tender and easily shredded with a fork.

5. 5

   Make the Gravy

   Once the roast is done, remove it from the pot and let it rest. In a small bowl, mix cornstarch and water to form a slurry. Bring the remaining liquid in the pot to a boil and gradually stir in the slurry. Cook until the gravy thickens, about 2-3 minutes.

6. 6

   Serve

   Slice the pot roast and serve it with the vegetables on the side, drizzled with the gravy.