Tender Pot Roast with Herbed Potatoes, Carrots, Coleslaw and Cornbread

Instructions

Step 1: Preheat your oven to 300°F (150°C).

Step 2: Season the chuck roast generously with salt and pepper. In a large Dutch oven over medium-high heat, heat the olive oil and sear the roast on all sides until browned. Remove and set aside.

Step 3: In the same pot, add chopped onions and garlic. Sauté for 2-3 minutes until fragrant.

Step 4: Pour in beef broth and Worcestershire sauce, then stir in thyme, rosemary, and parsley.

Step 5: Return the roast to the pot. Add potatoes and carrots around the meat.

Step 6: Cover the pot and cook in the preheated oven for 3.5 to 4 hours, or until the meat is tender and easily shreds with a fork.

Step 7: Serve hot with a side of creamy coleslaw and a slice of buttery cornbread.

Storage Information

Store leftover pot roast in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled portions in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.