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Pot Roast-Sunday Pot Roast Recipe

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This recipe for Pot Roast-Sunday Pot Roast is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 5lb chuck (pot) roast
3 Tbsp olive oil
1 Tbsp kosher salt
1 Tbsp freshly ground black pepper
4 large russet potatoes, peel, cut in chunks
8 large carrots, cut into 2-3" chunks
1 white onion, halved
2 garlic cloves, smashed
2 cups beef broth
¼ cup Worcestershire
4 thyme sprigs
Directions:
Directions:
Preheat the oven to 300°.
Rub the roast with the olive oil and sprinkle it evenly with the salt and pepper.
In a large Dutch oven over medium-high heat, sear the roast until browned on all sides, 6-8 minutes per side.
Add the potatoes, carrots, onion, garlic, beef broth, Worcestershire, and thyme to the pot. Cover, transfer to the oven, and roast until the meat falls apart and the vegetables are fork tender, about 4 hours.
Serve the pot roast hot with the vegetables.
Store in an airtight container in the refrigerator for up to 3 days.

 

 

 

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