Pot Roast

Serving Size: 6-8
Prep Time: 20 mins
Cooking Time: 3–3½ hours

Ingredients

• 3-4 lb Chuck Roast (Arm)
• 2 tbsp butter or lard
• 1 large onion, sliced
• 4 carrots, peeled and cut into large pieces
• 4-5 potatoes, quartered
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup water
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves

Instructions

1. Season and sear the roast.
   Pat the chuck roast dry and season generously with salt and pepper. Heat the butter or lard in a large Dutch oven over medium-high heat. Sear the roast for several minutes on each side, until nicely browned. Remove the roast and set aside.
2. Build the base.
   Add the chopped onion and garlic to the same pot and cook for a few minutes, stirring occasionally. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
3. Slow cook the roast.
   Return the roast to the pot and add the thyme, rosemary, and bay leaves. Cover with a lid and place in a 325°F oven. Cook for about 2½ hours.
4. Add the vegetables.
   Add the carrots and potatoes around the roast. Cover again and continue cooking for another 45-60 minutes, or until the vegetables are tender and the roast is easy to pull apart with a fork.
5. Rest and serve.
   Remove the roast from the oven and let it rest for about 15 minutes before slicing or shredding. Serve with the vegetables and plenty of the flavorful broth from the pot.

Tip: Save any leftover broth! It makes a wonderful base for soup, gravy, or another slow-cooked meal.