POT ROAST WITH CARROTS & POTATOES 
Ingredients
● 3-4 lb chuck roast
● 1 tbsp olive oil
● 4 carrots, peeled and cut into pieces
● 6-8 potatoes, cut in halves or quarters
● 1 onion, cut into quarters
● 3 garlic cloves, minced
● 1 cup beef broth
● 1/2 cup red wine (optional)
● 2 tbsp Worcestershire sauce
● 2 sprigs rosemary (or 1 tsp dried)
● 2 sprigs thyme (or 1 tsp dried)
● Salt and pepper
Instructions
Sear: Heat olive oil in a skillet over medium-high heat. Season the roast with salt and pepper, then sear all sides until browned, 3-4 minutes per side. Set aside.
Sauté Veggies: In the same pan, cook onions, carrots, and potatoes for 3-4 minutes. Add garlic and cook another minute.
Add Liquids: Deglaze with beef broth and red wine, scraping any browned bits. Stir in Worcestershire sauce.
Slow Cooking: Place roast, veggies, and liquid in a slow cooker or Dutch oven. Add rosemary and thyme. Cook on low for 7-8 hours or high for 4-5 hours, or bake at 325°F for 3-4 hours in a Dutch oven.
Serve: Remove herbs, shred the meat, and serve with veggies and juices.
Preparation: 20 minutes
Cook: 7-8 hours (slow cooker) or 3-4 hours (oven)