Best Ever Pot Roast with Carrots and Potatoes

Check ingredients as you prepare them. These checks stay on this page.

• 3½ pound chuck roast (see note)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 each large onions (cut in half then thickly sliced)
• 4 cups beef broth
• 4 cloves minced garlic
• 2 tablespoons Worcestershire sauce
• 5 sprigs fresh thyme
• 1 sprig rosemary
• 16 ounce bag baby carrot
• 1½ pounds yukon gold potatoes (cut into quarters)
• As Needed Salt
• As Needed Black pepper

1. Position a rack in the center of the oven and preheat the oven to 275ºF. Place the chuck roast on a flat surface and generously salt and pepper the roast.
2. Heat a large dutch oven for a heavy-bottomed (oven-safe) pot on high heat. Add 1 tablespoon of the olive oil. When the oil is hot and shiny, add the thickly sliced onions. Allow the onions to brown and cook for 2-3 minutes. Remove to a plate. Add the remaining 1 tablespoon of olive oil and butter to the dutch oven. Place the meat inside and allow it to sear on all sides of 1 minute. You want the meat to brown as this will allow for a more tender roast. Remove to a plate.
3. Deglaze the pan with 1 cup of beef broth, garlic, and Worcestershire sauce, whisking and scraping the bottom of the pan to remove all the brown bits. When the pan has been deglazed, add the roast and the onions back into the pot along with the minced garlic. Pour enough beef broth into the pan to cover the meat halfway (I used about 2 cups). Add the thyme and rosemary sprigs in. Cover the dutch oven with a lid and let sit in the oven for 1 hour and 15 minutes (for a 3-pound roast) and 2 hours and 15 minutes (for a 4-pound roast).
4. Add the carrots and potatoes into the dutch oven and allow the roast to bake for an additional 1 hour and 45 minutes (for both the 3 and 4 pound). Check for doneness of veggies by piercing with a knife. Remove pot from oven. Let rest 5 minutes before serving.