Pot Roast with Carrots and Potatoes

Introduction:
There’s nothing quite like the comforting aroma of a Pot Roast slow-cooking in the oven. This Pot Roast with Carrots and Potatoes recipe is the perfect one-pot meal for a family dinner or a special occasion. The roast is seasoned to perfection, slow-cooked until tender, and served with hearty carrots and potatoes that soak up all the savory flavors. It’s simple, satisfying, and an ideal dish for any cozy evening.

Ingredients:
3-4 lb beef chuck roast
1 tablespoon olive oil
1 onion (cut into wedges)
4 cloves garlic (minced)
4 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
4 large carrots (peeled and cut into large chunks)
4-5 medium potatoes (peeled and cut into quarters)
1 cup red wine (optional, for added richness)
2 tablespoons cornstarch (for thickening, optional)
How to Make:
Sear the Pot Roast: