Classic Pot Roast Stew

Instructions

1. 1

   Preheat your oven to 325°F (165°C).

2. 2

   Heat the olive oil in a large oven-safe pot over medium-high heat.

3. 3

   Season the beef chuck roast with salt and black pepper.

4. 4

   Sear the beef in the pot until browned on all sides, about 4-5 minutes per side. Remove the beef and set aside.

5. 5

   In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent, about 5 minutes.

6. 6

   Add the beef broth, scraping up any browned bits from the bottom of the pot.

7. 7

   Return the beef to the pot and add the chopped carrots, diced potatoes, thyme, and rosemary.

8. 8

   Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.

9. 9

   Cook in the oven for

10. 10

    5 to 3 hours, or until the beef is tender and easily shredded with a fork.

11. 11

    Remove the pot from the oven and let it rest for a few minutes before serving.

12. 12

    Serve the pot roast stew hot, garnished with additional fresh herbs if desired.