POT ROAST

A Simple Yet Perfect Pot Roast With , Potatoes, Onions, Fresh Herbs And Roasted Garlic. It’s Tender, Flavorful And Requires Just One Pot!

INGREDIENTS:

• 4 lb. boneless chuck roast
• Kosher sea salt + ground black pepper
• 3 tbsp. vegetable oil, divided
• 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

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a large Dutch-oven set over medium-high heat, add 2 tablespoons oil.
3. 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.
4. Add the remaining 1 tablespoon of the oil to the pot. Add the 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.
5. 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.
6. Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving. Garnish with fresh parsley, if desired enjoy .