Leila's Amazing Pot Roast
- 3-4 lb. Chuck Roast
- Olive Oil
- 1 Large White Onion, diced
- 3 Garlic Cloves, minced
- 1 # bag of Baby Carrots
- 24 oz bag Tiny New Potatoes, left whole
- Equal parts beef broth and tomato juice (enough to cover the roast)
- 2 T fresh thyme, stems removed, roughly chopped
Pre-heat oven 325 degrees. Generously salt and pepper the roast and rub in 1 Tablespoon thyme leaves on both sides.
On the stove, high heat, put a little oil in your dutch oven (or heavy pot) sear the roast on all sides. When the meat is beautiful- brown set aside on a plate.
In the same pot, add more oil, onion, garlic and 1T thyme. Sauté until golden (medium-high heat). Add the meat back to the center of the pot and stir in potatoes and carrots around the roast and on top if necessary (I stir to combined it with the onions).
Pour in tomato juice and beef broth to cover everything. Cover with a tight lid and roast in the oven for 4 hours or until tender.
Note- As a variation to this recipe omit the potatoes and serve over white rice or mashed potatoes. The sauce is amazing on both! Pin It