Jul 13 2026
Restaurants›The Dublin Pub›Pot Roast Pony Recipe

Pot Roast Pony Recipe

Inspired by The Dublin Pub
Time4h
Serves6

Dublin Pot Roast, topped with sautéed carrots and onions.

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Ingredients

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For the Pot Roast

For the Sautéed Carrots and Onions

Method

For the Pot Roast

  1. 1

    Sear the Beef

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

  2. 2

    Sauté Onions and Garlic

    In the same pot, add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute.

  3. 3

    Add Remaining Ingredients

    Return the beef roast to the pot. Pour in the beef broth, and add the carrots, potatoes, bay leaves, and fresh thyme. Bring to a boil.

  4. 4

    Slow Cook

    Cover the pot and reduce heat to low. Let simmer for 3-4 hours, or until the beef is fork-tender.

For the Sautéed Carrots and Onions

  1. 5

    Sauté Carrots and Onions

    In a skillet over medium heat, melt butter. Add sliced carrots and onion, season with salt and pepper. Cook for about 8-10 minutes, stirring occasionally, until the carrots are tender and the onions are caramelized.

  2. 6

    Serve

    Once the pot roast is ready, remove it from the pot and slice. Serve topped with the sautéed carrots and onions.

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