Slow & Low Chuck Roast Pot Roast

Ingredients (serves 4-6):

• 3 lb chuck roast
• Salt & pepper to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions:

1. Preheat oven to 300°F.
2. Season roast with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear roast 3-4 minutes per side until browned. Remove and set aside.
3. Add onion and garlic to the pot, sauté until softened. Deglaze with beef broth and red wine.
4. Return roast to the pot. Add carrots, celery, rosemary, and thyme. Cover with lid and place in oven.
5. Cook for 3-4 hours until beef is fork-tender.
6. Remove herbs, slice, and serve with the vegetables and pan juices.

Tip: Great for meal prep; leftovers taste even better the next day.