Pot Roast


Preheat your oven to 325°F.

Season the beef chuck roast with salt and pepper.

Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

In the same pot, add the chopped onion and cook until it’s softened about 3 minutes. Add the minced garlic and cook for an additional 1 minute.

Add the carrots and celery to the pot, and cook for another 5 minutes.

Pour in the beef broth and balsamic vinegar, and stir to scrape up any browned bits from the bottom of the pot.

Add the thyme, rosemary, and bay leaves to the pot. Return the seared roast to the pot.

Cover the pot and transfer it to the preheated oven. Cook for 2 hours.

After 2 hours, add the halved baby potatoes to the pot.

Cover and cook for an additional 1-1.5 hours, or until the meat is tender and the potatoes are cooked through.

Once done, remove the pot from the oven and let the roast rest for a few minutes before slicing.


  • 3-4 pounds beef chuck roast
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 onion, chopped
  • 4-5 garlic cloves, minced
  • 4 carrots, peeled and chopped
  • 3-4 celery stalks, chopped
  • 2 cups beef broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 pound baby potatoes, halved