Classic Pot Roast with Carrots & Potatoes

Ingredients
3–4 lb beef chuck roast
1 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
4 large carrots, cut into chunks
4–5 potatoes, cut into large pieces
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
½ tsp black pepper
2 tbsp butter
1 tbsp flour, optional, for thickening the gravy
Instructions
Preheat the oven to 325°F (165°C).
Season the beef generously with salt and black pepper.
Heat olive oil in a large oven-safe pot and sear the roast on all sides until deeply browned.
Add the onion and garlic and cook for 2–3 minutes.
Pour in the beef broth and Worcestershire sauce. Add the thyme, rosemary, and butter.
Arrange the carrots and potatoes around the roast.
Cover the pot and cook for about 3–3½ hours, until the beef is very tender and easily pulls apart.
Transfer the roast to a serving plate and spoon the vegetables and gravy around it.
Let the roast rest for a few minutes, then slice or gently pull it apart and serve with plenty of gravy.
Serving tip: Spoon the rich pan gravy over the beef just before serving for extra flavor and moisture.