Pot Roast with Potatoes and Carrots 🍖🥔🥕😋😍

Step 1: Sear the Pot Roast

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Season the chuck roast generously with salt and black pepper.
  3. Sear the roast on all sides until golden brown, about 2–3 minutes per side. Remove and set aside.

Step 2: Build the Base

  1. In the same skillet, add the onions and cook for 2–3 minutes until softened.
  2. Stir in the garlic and cook for 30 seconds until fragrant.

Step 3: Assemble the Pot Roast

  1. Place the seared roast in a slow cooker, Dutch oven, or roasting pan.
  2. Pour the beef broth and Worcestershire sauce over the roast. Add the thyme, bay leaf, and sautéed onions and garlic.

Step 4: Add the Vegetables

  1. Arrange the potatoes, carrots, and celery around the roast in the pot.
  2. Cover with a lid.

Step 5: Cook Low and Slow

  • For a Slow Cooker: Cook on low for 8–10 hours or high for 4–5 hours, until the roast is fork-tender.
  • For an Oven: Preheat to 325°F (160°C) and cook covered for 3–4 hours, checking occasionally to ensure the liquid hasn’t evaporated.

Step 6: Make the Gravy (Optional)

  1. Remove the roast and vegetables from the pot, covering them to keep warm.
  2. Strain the cooking liquid and return it to the pot.
  3. Mix the flour and water to form a slurry, then whisk it into the liquid. Simmer over medium heat until thickened, about 5 minutes.

Step 7: Serve and Enjoy