Classic Pot Roast

Ingredients

  • 4–5 lb Oak & Barrel Meats chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion, cut into thick slices
  • 4 cloves garlic, minced
  • 3 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1½–2 lbs baby or Yukon Gold potatoes, halved or quartered if large
  • 4 large carrots, cut into large pieces

Instructions

  1. Preheat the oven: Preheat oven to 300°F.
  2. Season the roast: Pat the chuck roast dry with paper towels. Season generously on all sides with salt and black pepper.
  3. Sear the roast: Heat olive oil in a large Dutch oven over medium-high heat. Add the roast and sear for about 3–4 minutes per side, until nicely browned. Transfer the roast to a plate.
  4. Start the braise: Reduce heat to medium. Add the onion and cook for 3–4 minutes, until it begins to soften. Add garlic and cook for about 30 seconds.
  5. Add the liquid: Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to loosen all the browned bits. Stir in thyme and rosemary.
  6. Slow roast: Return the chuck roast to the Dutch oven. Cover and place in the oven for 2½ hours.
  7. Add the vegetables: Add potatoes and carrots around the roast. Cover again and return to the oven for another 1½–2 hours, or until the vegetables are tender and the beef pulls apart easily with a fork.
  8. Rest and serve: Transfer the roast to a platter and let it rest for about 10 minutes. Shred or slice the beef and serve with the potatoes, carrots, onions and some of the cooking liquid spooned over everything.

Slow Cooker Instructions

Season and sear the roast as directed above. Transfer it to the slow cooker.

Cook the onion and garlic briefly in the same skillet, then add the beef broth and Worcestershire and scrape up the browned bits. Pour everything over the roast and add the thyme and rosemary.

Cook on LOW for 8–10 hours, adding the carrots and potatoes during the last 3–4 hours if possible. The roast is ready when it pulls apart easily with a fork.