Ingredients:
3-4 lb chuck roast
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and quartered
3 cups beef broth
1/4 cup red wine (optional, for extra depth of flavor)
2 tbsp Worcestershire sauce
2 bay leaves
2 tsp dried thyme (or 2 sprigs fresh thyme)
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
For the Pot Roast:
Season the Roast: Pat the chuck roast dry with paper towels. Generously season all sides of the roast with salt and pepper.
Sear the Roast: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
Sauté Onions and Garlic: In the same pot, add the chopped onions and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Deglaze with Wine (Optional): If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
Add Broth and Seasonings: Pour in the beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
Cook the Roast: Return the seared roast to the pot, nestling it into the broth mixture. Bring to a simmer, then cover the pot and reduce the heat to low. Cook the roast for 2-3 hours, or until it becomes tender and easily pulls apart with a fork.
For the Potatoes and Carrots:
Add Vegetables: About 1 ½ hours into cooking, add the potatoes and carrots to the pot. Make sure they are submerged in the broth so they cook evenly.
Simmer Until Tender: Continue cooking the roast and vegetables for another 1-1 ½ hours, until the potatoes and carrots are tender and the roast is fork-tender.
Serve:
Shred the Roast: Remove the roast from the pot and shred it into large chunks using two forks. Discard the bay leaves.
