Slow-Roasted Beef Chuck with Garlic

🥩 Classic Pot Roast with Roasted Baby Potatoes & Carrots 🥔🥕

A true comfort food classic—juicy, fork-tender beef roast paired with golden baby potatoes and sweet roasted carrots. Perfect for Sunday dinners or special family meals!

🔹 Ingredients

↪️For the Pot Roast:

3–4 lb (1.5–1.8 kg) beef chuck roast

2 tbsp olive oil 🫒

Salt & black pepper (to taste) 🧂

1 tbsp garlic powder 🧄

1 tbsp onion powder 🧅

1 tsp dried thyme 🌿

2 cups beef broth 🥣

1 cup red wine (optional) 🍷

1 tbsp Worcestershire sauce

2 bay leaves 🍃

Fresh thyme sprigs (for garnish) 🌿

↪️For the Vegetables:

1 lb (450g) baby potatoes, halved 🥔

1 lb (450g) carrots, cut into 2-inch pieces 🥕

2 tbsp olive oil 🫒

Salt & pepper (to taste) 🧂

1 tsp dried rosemary 🌿

👩‍🍳 Instructions

▶️1. Prepare the Pot Roast:

Preheat oven to 325°F (165°C).

Heat olive oil in a Dutch oven.

Season roast with salt, pepper, garlic powder, onion powder, and dried thyme.

Sear each side for 4–5 minutes until browned. Remove and set aside.

▶️2. Make the Braising Liquid:

Deglaze pot with beef broth, red wine, and Worcestershire sauce.

Add bay leaves, then return roast to the pot.

Cover and cook in oven for 3–4 hours until fork-tender (190°F / 88°C).

▶️3. Roast the Vegetables:

About 45 minutes before roast is done, toss potatoes and carrots with olive oil, salt, pepper, and rosemary.

Spread on a baking sheet and roast 30–40 minutes, flipping halfway.

▶️4. Serve & Enjoy:

Let roast rest 10–15 minutes, then slice.

Plate with roasted potatoes and carrots.

Garnish with fresh thyme. 🌿

✅ Tips for Success

👉 For richer flavor, sear the veggies in the Dutch oven for a few minutes before roasting.

👉 Leftovers taste even better the next day—store in the braising liquid for max juiciness.