Pot Roast with Potatoes and Carrots

Ingredients

• 2½ lb chuck roast
• 2 tbsp olive oil
• 1 yellow onion
• 4 clove garlic
• 4 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 1½ tsp salt
• ½ tsp black pepper
• 1½ lb potatoes
• 1 lb carrots
• 2 tbsp cornstarch (optional)
• 2 tbsp cold water (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Pat the chuck roast dry and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until browned, then remove from pot.
3. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
4. Return the roast to the pot. Pour in beef broth and Worcestershire sauce. Add dried thyme and bay leaf. Bring to a simmer.
5. Cover the pot and transfer to a preheated oven at 325°F (160°C) for 2-3 hours, or until the beef is tender.
6. Add the chopped potatoes and carrots to the pot. Continue to cook, covered, for another 45-60 minutes, or until vegetables are tender.
7. Remove the bay leaf. If desired, create a cornstarch slurry (cornstarch mixed with cold water) and stir into the hot liquid to thicken the gravy. Cook for a few minutes until thickened.
8. Shred the beef with two forks and serve with the vegetables and gravy, garnished with fresh parsley if using.