Pot Roast with Potatoes and Carrots

Here’s a classic recipe for Pot Roast with Potatoes and Carrots, a comforting, hearty dish perfect for a family dinner or a special occasion:

Ingredients:

• For the roast:
  • 3-4 lb (1.4-1.8 kg) beef chuck roast
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 2-3 sprigs fresh rosemary (or 1 tbsp dried rosemary)
  • 2-3 sprigs fresh thyme (or 1 tbsp dried thyme)
  • 2 cups beef broth (or enough to cover the bottom of the pot)
  • 1 cup dry red wine (optional, but adds depth of flavor)
  • 1 tbsp Worcestershire sauce (optional)
• For the vegetables:
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 4-5 medium potatoes, peeled and cut into chunks
  • 1-2 tbsp butter (optional)For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends