Hearty Classic Beef Pot Roast with Vegetables

👩‍🍳 Directions

1️⃣ Season & Sear the Beef

1. Pat the beef roast dry with paper towels to ensure a nice sear.
2. Season the roast generously with salt and black pepper on all sides.
3. Heat olive oil in a large pot over medium-high heat. Sear the roast for about 4 minutes on each side until browned.

2️⃣ Build the Base

1. Add the sliced onion and smashed garlic to the pot and sauté briefly until fragrant, about 2 minutes.
2. Pour in the beef broth and Worcestershire sauce, stirring to combine.
3. Add the dried thyme, rosemary, and bay leaf to the pot. Stir again to distribute evenly.

3️⃣ Slow-Cook to Perfection

1. Return the beef roast to the pot, making sure it’s submerged in the liquid.
2. Cover and cook using one of the following methods:
   • Slow Cooker: Cook on low for 8 hours or high for 5 hours.
   • Oven: Preheat oven to 325°F (160°C) and roast for 3.5–4 hours, or until the meat is fork-tender.

4️⃣ Add the Vegetables

1. After about 2 hours of cooking (or halfway through if using the slow cooker), add the potatoes and carrots to the pot.
2. Continue cooking until the vegetables are tender and the beef easily shreds with a fork.

5️⃣ Serve

• Remove the bay leaf from the pot.
• Shred the beef using a fork and serve it with the vegetables and a generous amount of broth.
• Garnish with freshly chopped parsley before serving.

🌟 Tips & Variations