Instructions:
- Prepare the Meat: Season the chuck roast generously with salt and pepper on all sides.
- Sear the Meat: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the roast for about 4-5 minutes per side until it’s nicely browned. Remove the roast and set it aside.
- Sauté the Vegetables: In the same skillet, add the onions and garlic. Sauté for 2-3 minutes until softened and fragrant.
- Add Liquids and Herbs: Pour in the beef broth, red wine (or additional broth), and Worcestershire sauce. Stir to combine and scrape up any browned bits from the bottom of the pan.
- Combine Everything: Add the roast back to the pot, along with the carrots, potatoes, and celery. Place rosemary and thyme sprigs on top.
- Cook:
- Oven Method: Cover and place in a preheated oven at 325°F (160°C) for about 3-4 hours, or until the meat is tender and falls apart easily.
- Slow Cooker Method: Transfer everything to a slow cooker, cover, and cook on low for 7-8 hours or on high for 4-5 hours.
- Serve: Remove the herbs and discard them. Garnish with fresh parsley. Serve the roast with the vegetables and some of the pan juices.
This pot roast is perfect for cozy dinners and is incredibly flavorful thanks to the slow cooking process. Enjoy!