Pot Roast With Potatoes And Carrots
This classic Pot Roast with Potatoes and Carrots features a tender, slow-roasted chuck roast, seasoned vegetables with crispy edges, and deep savory flavors—perfect for cozy dinners and make-ahead meals.
Ingredients
1 3 lb boneless chuck roast
2 Tbsp olive oil
Salt and freshly ground black pepper to taste
1 large yellow onion cut into eighths
3 cloves garlic minced
1 14.5 oz can beef broth
4 large carrots peeled and cut into chunks
1½ lbs baby or red potatoes cut into bite-size pieces (skin on)
2 tsp fresh thyme or 1 tsp dried
1 Tbsp chopped fresh parsley or 1½ tsp dried
