Perfect Pot Roast

• Gluten free

• Meat

  • 4 lb Chuck, boneless

• Produce

  • 4 Carrots, large
  • 6 cloves Garlic, Roasted
  • 1 tbsp Parsley, fresh
  • 1 1/2 lb Red or gold potatoes, small
  • 4 sprigs Thyme, fresh
  • 1 Yellow onion

• Canned Goods

  • 3 cup Beef broth

• Condiments

  • 2 tbsp Balsamic vinegar, aged
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 Kosher sea salt + ground black pepper

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Liquids

  • 1 cup Water

Found on lifemadesimplebakes.com

Description

Ingredients

• 4 lb. boneless chuck roast (marbled)
• Kosher sea salt + ground black pepper
• 3 tbsp. vegetable oil, divided
• 4 large carrots, cut into 1-inch pieces
• 1½ lbs. small red or gold potatoes
• 1 yellow onion, chopped
• 3 c. beef broth
• 1 c. water
• 2 tbsp. aged balsamic vinegar
• 2 tbsp. Worcestershire sauce
• 6 cloves roasted garlic, minced
• 4 sprigs fresh thyme, stems removed
• 1 tbsp. chopped fresh parsley (optional)

Directions

• Preheat oven to 350 degrees.
• In a large Dutch-oven set over medium-high heat, add 2 tablespoons oil.
• Meanwhile, generously salt and pepper both sides of the chuck roast. When the oil is hot, add the roast and brown both sides, about 5 minutes on each side. Transfer the roast to a plate.
• Add the remaining 1 tablespoon of the oil to the pot. Add the carrots, onion and potatoes. Cook the vegetables until they begin to brown, about 8-10 minutes. Add the beef broth, water, balsamic vinegar, Worcestershire sauce, roasted garlic, thyme and a few pinches of salt and pepper.
• Return the roast to the pot and bring to a simmer. Cover with a lid and transfer to the oven to roast for 3½ hours or until fork-tender.
• Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.