𝗪𝗼𝘂𝗹𝗱 𝗬𝗼𝘂 𝗲𝗮𝘁 𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Oven Method:

1. Preheat oven: to 325°F (160°C).
2. Sear the meat: Heat olive oil in a large Dutch oven over medium-high heat. Season roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Sear on all sides until browned (about 4–5 minutes per side).
3. Add aromatics: Add onions and garlic; cook 1–2 minutes.
4. Add liquids: Pour in beef broth, wine, and Worcestershire sauce. Bring to a simmer, scraping up browned bits from the bottom.
5. Add veggies: Place potatoes and carrots around the roast.
6. Cover & bake: Cover tightly with a lid or foil and bake for 3–4 hours, or until the roast is fork-tender.
7. Optional gravy: Remove the roast and veggies. Whisk 2 tbsp cornstarch with 2 tbsp water, add to the pan juices, and simmer until thickened.

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Slow Cooker Method:

1. Sear the roast (optional but adds flavor).
2. Add roast, onions, garlic, carrots, and potatoes to the slow cooker.
3. Pour in broth, wine, Worcestershire sauce, and seasonings.
4. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until tender.
5. To make gravy, pour liquid into a saucepan and thicken with cornstarch if desired.

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🥄 Serving Tip:

Serve hot with the rich gravy spooned over the top — and maybe a side of warm bread to soak it all up. 😋

Would you like me to give you a garlic herb version or a red wine mushroom version next? Both make the roast even more flavorful!