🍳 Instructions

1️⃣ Season & Sear the Beef

• Pat roast dry.
• Season generously with salt & pepper.
• Heat oil in a large pot or Dutch oven.
• Sear roast on all sides until deep brown.
  → This step builds HUGE flavor.

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2️⃣ Add Aromatics

• Add onion and garlic around the roast.
• Cook 2 minutes to release flavor.

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3️⃣ Add Broth & Seasoning

• Pour in beef broth + Worcestershire.
• Add thyme, rosemary, bay leaves.
• Bring to a gentle simmer.

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4️⃣ Add Carrots & Potatoes

• Place them around the roast (not on top).

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5️⃣ Slow Cook

Oven:

• Cover and cook at 160°C / 325°F for 3–4 hours,
  until the meat is fall-apart tender.

Stovetop:

• Simmer covered on low for 3 hours.

Slow Cooker:

• Transfer everything to slow cooker.
• Cook 8 hours on LOW or 4–5 hours on HIGH.

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🍽️ Serve

• Slice or shred the beef.
• Spoon that rich, flavorful gravy all over.
• Serve with the tender potatoes & carrots.

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⭐ Tips for an even richer pot roast:

• Add 1 tbsp tomato paste while sautéing onions.
• Add mushrooms for extra heartiness.
• Add a splash of red wine while deglazing.
• Extra butter at the end = glossy gravy.

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If you’d like, I can also make a:
✔ Creamy-style pot roast
✔ Moroccan-spiced version
✔ Slow cooker only recipe
✔ Short Facebook post version