This simple pot roast will have you begging for more… carrots, onions, potatoes galore. It’s a one-pot wonder!
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 cups beef broth
1 cup 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 your oven to 350 degrees.
Place a large Dutch-oven over medium to high heat and add 2 tablespoons of oil.
Salt and pepper both sides of the roast liberally. Once the oil is hot, brown the roast for about 5 minutes on each side. Then move to a plate.
Add 1 tablespoon of oil to the pot. Add in onion, potatoes, and carrots. Cook vegetables for 8-10 minutes, or until they begin to brown.
Add water, balsamic vinegar, beef broth, Worcestershire sauce, thyme, roasted garlic and a few dashes of salt and pepper.
Place roast back in the pot and place over heat. Once it starts to simmer, cover it with the lid and move to the oven. Roast for up to 3.5 hours, or until tender.
Once cooked, move roast to a cutting board and then tent it with foil.
Let it rest for up to 10 minutes, then garnish with fresh parsley.
Serve and enjoy!