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WOULD YOU EAT THIS POT ROAST WITH CARROTS AND POTATOES 
Ingredients:
3-4 lb chuck roast
1 tbsp olive oil
4 large carrots, peeled and cut into large chunks
6-8 small or medium potatoes, halved or quartered
1 onion, quartered
3 cloves garlic, minced
1 cup beef broth
1/2 cup red wine (optional)
2 tbsp Worcestershire sauce
2 sprigs fresh rosemary (or 1 tsp dried rosemary)
2 sprigs fresh thyme (or 1 tsp dried thyme)
Salt and pepper to taste
Instructions:
Sear the Roast: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Cook the Vegetables: In the same skillet, add the onion, carrots, and potatoes. Sauté for 3-4 minutes to develop some color. Add the minced garlic and cook for an additional minute.
Deglaze the Pan: Pour the beef broth and red wine (if using) into the skillet, scraping up any browned bits from the bottom. Stir in the Worcestershire sauce.
Slow Cook: If using a slow cooker, transfer the roast and vegetables to the cooker. Pour the liquid and herbs over the top. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and falling apart.
If using a Dutch oven, add the seared roast back to the pot, along with the vegetables and liquid. Cover and cook in the oven at 325°F (160°C) for 3-4 hours.
Serve: Once the roast is cooked, remove the sprigs of rosemary and thyme. Shred the meat with a fork and serve with the carrots and potatoes, spooning the delicious juices over the top.
Helpful Tips:
For Extra Flavor: Add a splash of balsamic vinegar or a few bay leaves for more depth of flavor.
Thick Gravy: If you want a thicker gravy, mix a tablespoon of cornstarch with cold water and stir it into the juices during the last 30 minutes of cooking.
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