Pot Roast with Potatoes and Carrots: A Hearty
Preparing the Pot RoastPreheat the oven. Begin by preheating your oven to 325°F (165°C). This slow, low heat will allow the roast to become tender and flavorful.Season the roast. Pat the chuck roast dry with paper towels to remove excess moisture. Season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the seasonings into the meat on all sides.Sear the roast. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is hot, add the roast and sear each side for about 3-4 minutes, or until it is nicely browned. This step adds depth of flavor and helps lock in the juices.Add aromatics. Once the roast is seared, add the crushed garlic cloves, quartered onion, and bay leaf to the pot. Stir everything around to release the aromas from the garlic and onion.Deglaze the pot. Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized bits add extra flavor to the dish. After a minute or two, add the beef broth. The liquid should cover about halfway up the roast; add more broth if necessary.Roast the meat. Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Roast the meat for 3-4 hours, or until the roast is fork-tender and easily pulls apart. Check the roast halfway through cooking,
