The Best Pot Roast & Gravy You’ll Ever Taste Delight

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 large carrots, chopped
• 4 medium potatoes, quartered
• 2 cups beef broth
• 2 cups water
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 leaves bay leaves
• to taste salt and pepper
• 2 tablespoons cornstarch (optional, for thickening the gravy)

Instructions

1. In a large cast-iron skillet or Dutch oven, heat olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Place the roast in the hot skillet and sear for about 4-5 minutes on each side until browned.
2. After searing, remove the roast from the skillet and set it aside. In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onions are translucent and fragrant.
3. Return the seared roast to the skillet, then add the chopped carrots and quartered potatoes around the meat.
4. In a separate large bowl, mix together beef broth, water, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour this mixture over the roast and vegetables in the pot.
5. Cover the skillet or Dutch oven with a lid and transfer to a preheated oven set at 325°F (165°C). Cook for about 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
6. Once the roast is done, remove it from the pot along with the vegetables. If you desire a thicker gravy, mix cornstarch with a couple of tablespoons of cold water to create a slurry. Bring the remaining liquid in the pot to a simmer, then stir in the slurry and cook until thickened, about 2-3 minutes.
7. Slice the roast and serve it alongside the vegetables, drizzled generously with the freshly made gravy.