Instructions
step 1 Preheat oven to 300°F (150°C).
step 2 Season the chuck roast generously with salt and pepper on all sides.
step 3 Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Remove and set aside.
step 4 In the same pot, add onions and garlic. Sauté for 2-3 minutes.
step 5 Return the roast to the pot. Pour in beef broth and Worcestershire sauce. Add thyme and rosemary.
step 6 Cover and transfer to the oven. Cook for 3 to 3.5 hours until the meat is fork-tender.
step 7 During the last hour, add baby potatoes and carrots to the pot.
step 8 In the last 20 minutes, steam or roast broccoli separately until tender.
step 9 Optional: In a small pan, toss the cooked carrots with butter and honey or brown sugar to glaze.
step 10 Serve slices of roast with potatoes, carrots, and broccoli on a plate. Spoon pan juices over the top.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth to maintain moisture. You can also freeze the pot roast (without the broccoli) for up to 2 months. Thaw in the fridge overnight before reheating.
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