𝐏𝐨𝐭 𝐑𝐨𝐚𝐬𝐭 𝐰𝐢𝐭𝐡 𝐏𝐨𝐭𝐚𝐭𝐨𝐞𝐬 𝐚𝐧𝐝 𝐂𝐚𝐫𝐫𝐨𝐭𝐬

1. Preheat your oven to 325°F (165°C).

2. Season the chuck roast generously with salt and pepper on all sides.

3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear on all sides until browned. Remove the roast and set aside.

4. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.

5. Stir in the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Bring to a simmer.

6. Return the roast to the pot. Cover and transfer to the preheated oven. Cook for 2 hours.

7. After 2 hours, add the potatoes, carrots, and celery to the pot. Ensure they are submerged in the liquid. Cover and continue cooking for an additional 1-1.5 hours, or until the meat is tender and the vegetables are cooked through.

8. Remove the pot from the oven and let it rest for a few minutes before serving.

Enjoy your Pot Roast with Potatoes and Carrots!