Pot Roast with Carrots and Potatoes

Preheat your oven to 325°F (165°C).
Heat 1 tablespoon of olive oil in a large, oven-safe Dutch oven or pot over medium-high heat.
Season the beef chuck roast generously with salt and pepper, then sear it on all sides until browned (about 3-4 minutes per side). This helps to lock in flavor.
Add Aromatics and Broth:

Remove the roast from the pot and set it aside.
In the same pot, add the onion wedges and garlic, cooking until softened (about 3 minutes).
Pour in the beef broth and Worcestershire sauce, stirring to combine.
Add the dried thyme, dried rosemary, and additional salt and pepper to taste.
Return the roast to the pot, placing it on top of the broth mixture.
Roast in the Oven:

Cover the pot with a lid and transfer it to the preheated oven.
Roast for about 3-4 hours, or until the meat is fork-tender and easily shreds.
Add the Carrots and Potatoes:

About 1 hour before the roast is done, add the carrots and potatoes to the pot, ensuring they’re submerged in the broth.
Continue roasting until the vegetables are tender and the roast is fully cooked.
Thicken the Gravy (Optional):

Once the roast is done, remove it from the pot and set it aside to rest.
If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 1/4 cup of water to create a slurry.
Stir the slurry into the remaining liquid in the pot and bring to a simmer over medium heat until the gravy thickens.
Serve & Enjoy:

Slice the roast or shred it with a fork. Serve the meat alongside the tender carrots and potatoes, pouring the thickened gravy over the top for added flavor.
Serving and Storage Tips: