Pot Roast Recipe

Cooking Instructions

1. 1

   Sear the Roast

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

2. 2

   Add Vegetables

   Once the roast is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent. Then add the carrots and potatoes, stirring to combine.

3. 3

   Combine Ingredients

   Place the seared roast back into the pot on top of the vegetables. Pour in the beef broth, add the dried thyme and bay leaf, and bring to a simmer.

4. 4

   Slow Cook

   Cover the pot with a lid and reduce the heat to low. Let it cook for 3-4 hours, or until the meat is fork-tender and the vegetables are cooked through.

5. 5

   Serve

   Once the pot roast is done, remove the bay leaf and discard. Serve the pot roast sliced with the vegetables on the side, drizzled with some of the cooking liquid.