🍖 For the Roast & Veggies:
• 3-4 lb beef chuck roast (or pork shoulder)
• 1.5 lbs baby potatoes, halved
• 4 large carrots, cut into chunks
• 1 yellow onion, sliced
• 3 tbsp olive oil
• 1 tbsp Worcestershire sauce
🧂 Seasoning Blend:
• 1 tbsp garlic powder
• 1 tbsp dried rosemary
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
🥘 Optional Gravy:
• 1 cup beef broth
• 2 tbsp cornstarch + 2 tbsp water
👩🍳 Step-by-Step (Set It & Forget It!)
1. Prep & Season
① Preheat oven to 325°F (165°C).
② Rub roast with Worcestershire sauce, then coat with seasoning blend.
2. Sear the Roast
→ Heat 2 tbsp oil in a Dutch oven. Sear roast 3-4 mins per side until browned. Remove.
3. Roast with Veggies
① Toss potatoes, carrots, and onions with 1 tbsp oil + salt/pepper.
② Place veggies around the roast. Pour broth over (if making gravy).
⏰ Cover and bake 3-3.5 hours until meat shreds easily.
4. Optional Gravy
① Mix cornstarch + water, stir into pan juices, and simmer until thickened.
5. Serve & Enjoy!
🍽️ Shred meat, drizzle with gravy, and garnish with fresh parsley.
💡 Pro Tips for Perfection
🔥 Extra flavor? Add 1 tbsp tomato paste to the broth.
⏳ Slow cooker option? Cook on Low 8 hours.
🥕 More veggies? Add parsnips or celery.