homemade pot roast
Ingredients: 1 (3-4 pound) beef chuck roast Salt and pepper to taste 2 tablespoons vegetable oil 1 onion, sliced 4 cloves garlic, minced 4 carrots, peeled and cut into chunks 4 potatoes, peeled and cut into chunks 2 stalks celery, chopped 2 cups beef broth 1 cup red wine (optional) 2 tablespoons Worcestershire sauce 2 bay leaves 1 teaspoon dried thyme 1 teaspoon dried rosemary Continue Reading in next page Instructions: Preheat your oven to 325°F (165°C). Season the chuck roast generously with salt and pepper on all sides. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Once hot, add the seasoned roast and sear it on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set it aside. In the same pot, add the sliced onions and minced garlic. Cook until softened and fragrant, about 2-3 minutes. Add the carrots, potatoes, and celery to the pot, stirring to combine with the onions and garlic. Place the seared
