Pot Roast Season?

Try this old-fashioned, easy recipe.

A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic. It’s tender, flavorful and requires just one pot!

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic. It’s tender, flavorful and requires just one pot!
Print Recipe
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
1½ lbs. small red or gold potatoes
1 yellow onion, chopped
3 c. beef broth
1 c. water
2 tbsp. aged balsamic vinegar
2 tbsp. Worcestershire sauce
6 cloves roasted garlic, minced
4 sprigs fresh thyme, stems removed
1 tbsp. chopped fresh parsley (optional)

Directions:

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 3½ 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.

-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.

recipe source

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