• 1 (3 lb) boneless chuck roast
• 2 Tbsp olive oil
• Salt and freshly ground black pepper (to taste)
• 1 large yellow onion, coarsely chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can beef broth
• 1 lb baby potatoes or diced potatoes
• 4–5 large carrots, peeled and cut into chunks
• Optional: 1 sprig fresh rosemary or 1 tsp dried rosemary
Instructions:
1. Prepare the Roast:
• Season the chuck roast generously with salt and pepper on all sides.
2. Sear the Roast:
• Heat olive oil in a large skillet or Dutch oven over medium-high heat.
• Sear the roast on all sides until browned (about 3-4 minutes per side).
3. Add Aromatics:
• Remove the roast and set aside.
• In the same skillet, sauté the onion until translucent. Add the garlic and cook for another minute.
4. Cook the Roast:
• Place the roast in a slow cooker, Dutch oven, or oven-safe pot.
• Pour the beef broth over the roast. Add the sautéed onions and garlic.
5. Add Vegetables:
• Arrange the potatoes and carrots around the roast. Add rosemary if desired.
6. Slow Cook:
• Slow Cooker: Cook on low for 8-10 hours or on high for 4-5 hours.
• Oven: Cover and bake at 325°F (160°C) for 3-4 hours.
• Stovetop: Simmer on low heat for 3-4 hours.
7. Serve:
• Remove the roast and let it rest for 10 minutes before slicing.
• Serve with the tender vegetables and some of the broth as a gravy.
Enjoy your comforting pot roast!
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