Pot Roast with Potatoes & Carrots


4-5 pound chuck roast

2 tablespoons canola oil

2 teaspoons Kosher salt

1 teaspoon coarse ground black pepper

1 teaspoon dried thyme

1 pound carrots peeled and cut into 2 inch chunks

2 pounds yukon gold potatoes , peeled and cut into large chunks

2 cloves garlic minced

2 cups beef broth


Preheat your oven to 325 degrees.

Season the chuck roast with the Kosher salt, pepper and thyme.

Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if you can, brown in your slow cooker).

Add carrots, potatoes, garlic and beef broth and cook for 3 – 3 ½ hours.

Serve warm!


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