Ingredients:
• 3 to 4 pounds beef chuck roast (or another suitable cut like brisket or round)
• 6 medium-sized potatoes, peeled and quartered
• 4 large carrots, peeled and cut into chunks
• 1 large onion, quartered
• 3 cloves garlic, minced
• 1 cup beef broth (or more as needed)
• 2 tablespoons olive oil (or vegetable oil)
• Salt and pepper to taste
• 1 teaspoon dried thyme (optional)
• 1 teaspoon dried rosemary (optional)
• 2 bay leaves (optional)
Directions:
1. Prep the roast:
• Season the beef chuck roast generously with salt, pepper, and any additional herbs like thyme or rosemary if desired.
2. Sear the roast:
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the roast and sear on all sides, about 4-5 minutes per side, until browned. This step helps lock in the flavors and juices of the meat. Once seared, remove the roast from the pot and set it aside.
3. Cook the aromatics:
• In the same pot, add the minced garlic and quartered onion. Sauté for 2-3 minutes, stirring occasionally, until the onion begins to soften and the garlic becomes fragrant.
4. Deglaze and add the broth:
• Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom. This adds more flavor to the broth.
• Return the roast to the pot, making sure it’s partially submerged in the broth. Add the bay leaves, if using.
5. Add the vegetables:
• Arrange the quartered potatoes and carrot chunks around the roast in the pot. If the broth doesn’t cover the vegetables, you can add a little more broth or water until they’re nearly submerged.
6. Simmer the roast:
• Bring the mixture to a simmer, then cover the pot with a lid. Reduce the heat to low and cook for 3-4 hours, or until the meat is fork-tender and the vegetables are cooked through. You can also cook the roast in the oven at 325°F (163°C) for about the same amount of time.
7. Serve:
• Remove the roast from the pot and let it rest for a few minutes before slicing. Discard the bay leaves. Serve the roast sliced with the tender potatoes, carrots, and a generous scoop of the flavorful broth.
