A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic.
It’s tender, flavorful and requires just one pot!
INGREDIENTS
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
1 1/2 lb small red potatoes – or gold potatoes
1 yellow onion – chopped
3 cup beef broth
1 cup water
2 tbsp aged balsamic vinegar
2 tbsp Worcestershire sauce
6 cloves roasted garlic – minced
4 sprigs fresh thyme – stems removed
1 tbsp fresh parsley – chopped (optional)
INSTRUCTIONS
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 3112 hours or until fork-tender.
Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving.
Garnish with fresh parsley, if desired.
Notes
-You can find jars of roasted garlic in your produce section, on the condiment aisle or fresh roasted garlic near the salad bar or deli department.
