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Perfect Pot Roast


  • One 3- to 5-pound chuck roast
  • 2 whole onions peeled and halved
  • 6 to 8 whole carrots chopped
  • 1 bag {1.5lbs} small yellow or red potatoes
  • 4-5 cloves garlic
  • 4 cups beef broth
  • 2 or 3 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme
  • olive oil for sauté
  • salt and pepper to taste


  • You can make this in the Crock-Pot or the oven. If using the oven preheat to 275 degrees.
  • Trim any excess fat from your roast and season well with salt and pepper.
  • Add olive oil to a large pan over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  • Throw the carrots and garlic into the same pan and stir for a couple minutes until slightly browned. Reserve with the onions.
  • Add more olive oil then place the meat in the pan and sear it for about a minute on all sides until it is brown all over. Remove the roast to a plate.
  • Add 1 cup beef broth {or substitute red wine} to deglaze the pan scraping the bottom with a whisk.
  • Place the roast in a Crock-Pot {or a large oven proof pot if baking} and add enough beef stock to cover the meat halfway.
  • Pour on the pan drippings and then add in the onions, carrots, potatoes, garlic, and fresh herbs.
  • Cover and cook on low for 4 hours.
  • When ready to serve, remove from the pan and slice the meat.
  • Serve with the cooked veggies on the side.