Instructions
Step 1: Preheat your oven to 325 degrees F.
Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper, then sear it on all sides until browned, about 3-4 minutes per side. Remove and set aside.
Step 3: In the same pot, sauté the chopped onion and minced garlic until softened, about 2 minutes.
Step 4: Return the roast to the pot and add beef broth, water, Worcestershire sauce, thyme, and rosemary. Bring to a simmer, then cover and transfer to the oven for 2.5 to 3 hours until the meat is tender.
Step 5: During the last 45 minutes of cooking, add the baby gold potatoes and carrot chunks to the pot. Toss with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp dried thyme.
Step 6: While the pot roast finishes cooking, make the cornbread. Preheat oven to 400 degrees F and grease a 9-inch baking pan.
Step 7: Mix together cornmeal, flour, sugar, baking powder, and salt in a bowl.
Step 8: In another bowl, whisk together milk, eggs, and melted butter. Combine wet and dry ingredients until just mixed. Pour into the prepared pan and bake for 20-25 minutes until golden.
Step 9: For the coleslaw, combine shredded cabbage and shredded carrots in a bowl. Mix mayonnaise, apple cider vinegar, and sugar, then toss with the vegetables. Season with salt and pepper to taste.
Step 10: Slice the pot roast and serve with the braised potatoes and carrots, creamy coleslaw, and warm cornbread.
Storage and Reheating Tips
Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. The meat actually becomes more flavorful after a day or two.
Reheat the pot roast gently on the stovetop over low heat with a splash of broth to keep it moist, or warm it covered in the oven at 325 degrees F for about 20 minutes.
Keep the coleslaw separate and enjoy it fresh within 2-3 days. Cornbread is best enjoyed fresh but can be wrapped tightly and reheated in the oven.
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