Measurements

• 1 (3-4 pound) chuck roast
• 2 tablespoons vegetable oil
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 large yellow onion
• 4 cloves garlic
• 4 large carrots
• 4 large potatoes
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons flour

Preparation Method

• Preheat your oven to 325°F (165°C).
• Heat the vegetable oil in a large oven-safe pot over medium-high heat.
• Season the chuck roast with salt and pepper, then sear it in the hot oil until browned on all sides.
• Remove the roast and set aside.
• In the same pot, add the sliced onions and garlic, cooking until softened.
• Add the beef broth and Worcestershire sauce to the pot, stirring to combine.
• Return the roast to the pot, then add the carrots, potatoes, rosemary, and thyme.
• Cover the pot with a lid and transfer it to the preheated oven.
• Cook for 3-4 hours, or until the meat is tender and easily shredded with a fork.
• If you prefer a thicker gravy, remove the roast and vegetables from the pot, then whisk in the flour and cook over medium heat until thickened.
• Serve the pot roast with the cooked vegetables and gravy.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.