Pot Roast with Potatoes & Carrots

Ingredients:

• 4-5 pound chuck roast
• 2 tablespoons canola oil
• 2 teaspoons Kosher salt
• 1 teaspoon coarse ground black pepper
• 1 teaspoon dried thyme
• 1 pound carrots, peeled and cut into 2-inch chunks
• 2 pounds Yukon Gold potatoes, peeled and cut into large chunks
• 2 cloves garlic, minced
• 2 cups beef broth

Directions:

1. Preheat the oven to 325 degrees.
2. Season the chuck roast with Kosher salt, pepper, and thyme.
3. Heat canola oil in a pan until rippling and hot. Brown the roast deeply for 4-5 minutes on each side (alternatively, you can brown it in your slow cooker).
4. Add carrots, potatoes, garlic, and beef broth. Cook for 3 – 3 ½ hours.
5. Serve warm!

Enjoy this delectable pot roast with perfectly seasoned vegetables for a hearty meal!