Dutch Oven Pot Roast with Vegetables

Preheat your oven to 300°F (150°C).
Season the chuck roast generously with salt and pepper on all sides.
Sear the Roast:

Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
Sauté the Aromatics:

In the same Dutch oven, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Deglaze and Add Broth:

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Grandma’s Recipes

Stir in the tomato paste, cooking it with the onions and garlic for about 1 minute. Add the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
Add Vegetables and Herbs:

Place the roast back in the Dutch oven. Add the carrots, potatoes, thyme, and rosemary around the roast. The broth should almost cover the meat and vegetables.
Cook the Pot Roast:

Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the roast is fork-tender and easily shreds.
Serve:

Remove the roast and vegetables from the Dutch oven, and garnish with fresh parsley if desired. Serve warm with some of the cooking liquid as a gravy over the meat and vegetables.
This Dutch Oven Pot Roast is fall-apart tender and full of rich, savory flavors. Perfect for a family meal or a cozy weekend dinner!