Pot Roast Recipe 


3-4 pounds (1.5-2 kg) chuck roast 2 tablespoons vegetable oil Salt and pepper to taste 1 onion, chopped 4 cloves garlic, minced 2 cups beef broth 1 cup red wine (optional) 2 tablespoons Worcestershire sauce 2 bay leaves 1 teaspoon dried thyme 1 teaspoon dried rosemary 4 large carrots, peeled and chopped into chunks 4 medium potatoes, peeled and chopped into chunks 2 stalks celery, chopped

Preheat your oven to 325°F (165°C).

Pat the chuck roast dry with paper towels. Season it generously with salt and pepper on all sides.

Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.

Once hot, add the chuck roast and sear it until it's browned on all sides, about 4-5 minutes per side. Remove the roast from the pot and set it aside.

In the same pot, add the chopped onion and cook until it's softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes.

Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon.

Stir in the Worcestershire sauce, bay leaves, dried thyme, and dried rosemary.