A comforting and flavorful pot roast with tender beef, carrots, and potatoes slow-cooked in savory broth.

3-4 lb beef chuck roast

2 tablespoons olive oil

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

3 cups beef broth

2 tablespoons Worcestershire sauce

4 large carrots (cut into chunks)

4 medium potatoes (cut into chunks)

1 small onion (sliced)

3 cloves garlic (minced)

2 bay leaves

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Heat olive oil in a large pot over medium-high heat.
Season the beef roast with black pepper, garlic powder, onion powder, and thyme.
Sear the roast on all sides until browned, about 3-4 minutes per side.
Pour in the beef broth and Worcestershire sauce.
Add the sliced onion, minced garlic, and bay leaves. Cover the pot and simmer on low heat for 3-4 hours.
After the initial cooking time, add the potatoes and carrots to the pot.
Continue to cook for an additional 1-2 hours until the meat is tender and the vegetables are soft.
Remove the bay leaves and shred the beef. Serve the beef along with the vegetables and broth.

For extra richness, add a splash of red wine while cooking.

If using a slow cooker, sear the meat first and then cook on low for 6-8 hours.

Feel free to add other vegetables like parsnips, celery, or sweet potatoes for variation.

This recipe can be made in a pressure cooker for a faster result in about 1 hour.