A simple yet perfect pot roast with carrots, potatoes, onions, fresh herbs and roasted garlic. It’s tender, flavorful and requires just one pot!
- 4 lb. boneless chuck roast (marbled)
- Kosher sea salt + ground black pepper
- 3 tbsp. vegetable oil, divided
- 4 large carrots, cut into 1-inch pieces
- 1½ lbs. small red or gold potatoes
- 1 yellow onion, chopped
- 3 c. beef broth
- 1 c. water
- 2 tbsp. aged balsamic vinegar
- 2 tbsp. Worcestershire sauce
- 6 cloves roasted garlic, minced
- 4 sprigs fresh thyme, stems removed
- 1 tbsp. chopped fresh parsley (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.