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

Instructions

Step 1 Season the chuck roast with salt, black pepper, and garlic powder on all sides. /n
Step 2 Heat olive oil in a large Dutch oven over medium-high heat and sear the roast for 3–4 minutes on each side until deeply browned. /n
Step 3 Add sliced onions and minced garlic around the roast and cook for 2 minutes until fragrant. /n
Step 4 Pour in the beef broth and Worcestershire sauce, then sprinkle thyme and rosemary over the roast. Cover and simmer on low heat for 2.5–3 hours until the meat becomes fork-tender. /n
Step 5 During the last 30 minutes of cooking, add the baby potatoes and carrots to the pot so they cook in the flavorful broth. /n
Step 6 Toss the cooked potatoes with butter and chopped parsley to create simple herbed potatoes. /n
Step 7 In a bowl, mix shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, and sugar to make the creamy coleslaw. Chill until ready to serve. /n
Step 8 For the cornbread, mix cornmeal, flour, baking powder, and sugar in a bowl. Stir in milk, egg, and melted butter until smooth. Pour into a greased baking dish and bake at 400°F (200°C) for 18–20 minutes until golden. /n
Step 9 Shred or slice the tender pot roast and serve with the herbed potatoes, carrots, coleslaw, and a warm slice of cornbread.

Storage and Reheating Tips

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth to keep the meat moist. Coleslaw should be stored separately and eaten within 2 days for the best texture. Cornbread can be wrapped tightly and reheated in the oven at 300°F for about 10 minutes or microwaved briefly before serving.