This pot roast will make you the hostess with the mostess

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What a perfect time to post my pot roast recipe for the first official day of fall, the start of the comfort food season! Actually, it’s always a good time for pot roast but there is something about the fall that makes this dish even more savory. This recipe does require a dutch oven as I’ve found it just isn’t the same in a crockpot. my apologies for the crockpot lovers (I’m one too!) but if you don’t already have a dutch oven, this is the perfect excuse to get one. A dutch oven is a staple for any respectable kitchen. Also, this recipe is super easy!

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Ingredients

  • 3-4 pound chuck roast

  • 24oz baby gold potatoes (cut in halves)

  • 16oz baby carrots

  • 4 cloves garlic

  • 2-3 tablespoons olive oil

  • 1 large yellow onion cut into halves

  • Salt & pepper

  • Worcestershire sauce

  • 1 package Lipton Onion Secrets

  • 1 cup beef broth

  • 8oz beef stock

  • 4-5 Thyme sprigs

  • 1 tablespoon beef bouillon (I prefer Better Than Bouillon)

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Directions

  • Pre-heat the oven to 275 degrees
  • Salt & Pepper the roast on both sides. Sparingly season the roast with Worcestershire sauce (do not overdo it as you don’t want it to overpower the other flavors.
  • Heat the olive oil in the dutch oven. Add the halved onions and cook until brown on both sides. Remove the onions, placing them to the side. Add the carrots, tossing them around until slightly browned on the outside (1-2 minutes). Remove the carrots, placing them to the side with the onions and add the potatoes, slightly browning them (about 1-2 minutes). Place to the side
  • Add a little more olive oil (if needed) to the dutch oven. Add the roast, searing it until brown on both sides (about 90 seconds on both sides, don’t overcook it!). Remove the roast to a plate.
  • With the burner still hot, add the beef broth. While whisking, add the Lipton Onion Secrets package. Add the beef bouillon, whisking it consistently. Add back the roast, onions, carrots & potatoes. Add the beef stock.
  • Place the Thyme sprigs on top of the roast & the whole garlic cloves. Cook on low (275 degrees) for 5 hours. Remove Thyme before serving.

The roast will be incredibly tender, falling apart with just a fork.

Enjoy!