Classic Pot Roast

Ingredients

• •3-4 lbs beef chuck roast
• •2 tablespoons vegetable oil
• •1 medium onion, quartered
• •4 cloves garlic, minced
• •4 cups beef broth
• •4 medium carrots, cut into 2-inch pieces
• •4 medium potatoes, cut into 2-inch pieces
• •2 bay leaves
• •1 teaspoon dried thyme
• •to taste Salt and pepper

Directions

1. 1Season the beef roast generously with salt and pepper on all sides.
2. 2Heat oil in a large Dutch oven over medium-high heat and brown the roast on all sides until a crust forms, about 8-10 minutes total.
3. 3Remove the roast and sauté the onion and garlic until fragrant, then return the roast to the pot with beef broth, bay leaves, and thyme.
4. 4Bring to a simmer, cover, and transfer to a 325°F oven for 2 hours.
5. 5Add carrots and potatoes to the pot and continue cooking, covered, for another 45 minutes to 1 hour until vegetables are tender and beef shreds easily.
6. 6Remove bay leaves, taste and adjust seasonings, then serve the roast with vegetables and broth.

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