Dublin Pot Roast To Go Recipe

Sear the Beef

In a large Dutch oven, heat olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the hot oil for about 4-5 minutes on each side until browned. Remove the roast and set it aside.

Sauté Vegetables

In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions are translucent.

Deglaze and Add Ingredients

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Stir in the thyme and bay leaves.

Cook the Roast

Return the beef roast to the pot, cover, and simmer on low heat for approximately 3-4 hours, or until the meat is tender and easily pulls apart.

Boil the Potatoes

In a large pot, add the cubed potatoes and enough water to cover them. Bring to a boil and cook for about 15-20 minutes or until tender.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Sauté the Carrots

In a skillet, melt the butter over medium heat. Add the sliced carrots and sauté for about 5-7 minutes until they begin to soften.

Add Honey and Season

Stir in the honey, salt, and black pepper. Cook for an additional 3-5 minutes until the carrots are tender and glazed.