Herbed 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 chuck roast in the pot until browned on all sides, about 4-5 minutes per side.

5. 5

   Remove the beef from the pot and set aside.

6. 6

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

7. 7

   Add the chopped carrots and parsnips to the pot and cook for another 5 minutes.

8. 8

   Pour in the beef broth and stir in the thyme, rosemary, and parsley.

9. 9

   Return the beef chuck roast to the pot, ensuring it is submerged in the broth.

10. 10

    Cover the pot with a lid and transfer it to the preheated oven.

11. 11

    Cook for

12. 12

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

13. 13

    Remove the pot from the oven and let it rest for 10 minutes before serving.

14. 14

    Serve the Herbed Pot Roast Stew hot, garnished with additional parsley if desired.