Tender Pot Roast Plate

Instructions

step 1 Preheat oven to 300°F (150°C).
step 2 Season the chuck roast generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
step 3 In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side.
step 4 Add beef broth and Worcestershire sauce to the pot. Cover with a lid and transfer to the oven.
step 5 Roast for 3–3.5 hours, or until the beef is fork-tender and shreds easily.
step 6 While the roast finishes, toss baby potatoes with olive oil, parsley, salt, and roast at 400°F (200°C) for 25–30 minutes until golden and crispy.
step 7 Steam or boil green beans until tender, about 5–6 minutes, then toss with butter and a pinch of salt.
step 8 Plate the shredded pot roast with roasted potatoes and green beans. Spoon pan juices over the beef before serving.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Reheat the pot roast in a covered dish with a splash of broth in the oven or microwave to retain moisture. Potatoes and green beans can be reheated in a skillet or microwave until warmed through.