Pot Roast with Potatoes and Carrots

This Pot Roast with Potatoes and Carrots starts by seasoning and searing a beef roast to lock in flavor. After browning, the roast is simmered with onions, garlic, Worcestershire sauce, and beef broth, along with thyme and rosemary. Potatoes and carrots are added, and the dish is slow-cooked until the beef is tender and falls apart. Serve with the vegetables and the savory cooking juices!️❤️

Ingredients:
* 3-4 pounds (about 1.5-2 kg) beef chuck roast
* 4-5 medium potatoes, peeled and cut into chunks
* 4-5 carrots, peeled and cut into large pieces
* 1 large onion, chopped
* 4 cloves garlic, minced
* 4 cups beef broth (or enough to cover the roast)
* 2 tablespoons olive oil
* 2 tablespoons Worcestershire sauce
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* Salt and pepper, to taste
* Bay leaves (optional)

Instructions:
1. After drying the beef roast, liberally season it with salt and pepper.
2. In a large saucepan, heat the olive oil and brown the roast on both sides.
3. Take out the browned meat and cook the garlic and onions in the same saucepan until they are tender.
4. To get rid of any caramelised pieces, scrape the saucepan after adding the Worcestershire sauce.
5. Put the roast back in and pour in the beef broth and herbs, making sure the liquid comes halfway up the roast.
6. Arrange the carrots and potatoes around the meat.
7. Bake the casserole at 325°F (160°C) until the meat is fork-tender, or let it simmer gradually for 3–4 hours.
8. Let the roast rest, cut it into slices, and serve it with the vegetables, sprinkling some of the tasty cooking juices on top.

Additional Tips:
1. Use a well-marbled roast for extra tenderness and flavor.
2. For a richer flavor, add a splash of red wine when deglazing the pot.
3. Check the vegetables halfway through cooking to avoid overcooking.
4. Skim off any excess fat from the cooking liquid before serving.
5. Leftovers can make great sandwiches or stew the next day.

Enjoy your Pot Roast with Potatoes and Carrots!