A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic. It's tender, flavorful and requires just one pot!
Course: Main Course
4lbboneless chuck roastmarbled
kosher sea salt
ground black pepper
4large carrotscut into 1-inch pieces
1 1/2lbsmall red potatoesor gold potatoes
2tbspaged balsamic vinegar
4sprigsfresh thymestems removed
1tbspfresh parsleychopped (optional)
Preheat oven to 350 degrees.
In a large Dutch-oven set over medium-high heat, add 2 tablespoons oil.
Meanwhile, generously salt and pepper both sides of the chuck roast. When the oil is hot, add the roast and brown both sides, about 5 minutes on each side. Transfer the roast to a plate.
Add the remaining 1 tablespoon of the oil to the pot. Add the carrots, onion and potatoes. Cook the vegetables until they begin to brown, about 8-10 minutes. Add the beef broth, water, balsamic vinegar, Worcestershire sauce, roasted garlic, thyme and a few pinches of salt and pepper.
Return the roast to the pot and bring to a simmer. Cover with a lid and transfer to the oven to roast for 3½ hours or until fork-tender.
Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
-You can find jars of roasted garlic in your produce section, on the condiment aisle or fresh roasted garlic near the salad bar or deli department.