Classic Fall-Apart Pot Roast Recipe

Introduction
There’s nothing quite like a Classic Fall-Apart Pot Roast—a tender, juicy roast cooked low and slow until it practically melts in your mouth. This recipe is a classic favorite that combines a flavorful beef roast with aromatic vegetables, all cooked together in a rich, savory gravy. Perfect for Sunday dinners or special occasions, this pot roast is sure to impress.

Ingredients
3 to 4 lb beef chuck roast
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1 large yellow onion, peeled and quartered
3 cloves garlic, minced
3 large carrots, peeled and cut into large pieces
3 potatoes, peeled and cut into chunks
2 cups beef broth
1 cup red wine (optional, can substitute with extra beef broth)
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
How to Make
Step 1: Season and Sear the Roast