Beef Pot Roast with Potatoes and Carrots (11.24.15)

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  • 2 tablespoons vegetable or canola oil
  • 1 5-pound beef chuck roast
  • 2 cups beef stock
  • 3 onions, cut into large wedges
  • 4 cloves garlic, chopped
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • 2 pounds carrots, cut into 1 1/2-inch chunks
  • 2 pounds potatoes, cut into 1 1/2-inch chunks
  • Salt and Pepper, to taste

Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Season roast with salt and pepper. Sear each side for 2-3 minutes.

Add stock, onions, carrots, potatoes garlic, bay leaves and thyme. Bring to a simmer, cover; put in the oven, and roast for 3-4 hours or until cooked all the way through to desired doneness. (Note: Adjust cooking time based on size of the roast.)

Transfer the roast, carrots, and potatoes to a platter. Let rest for 10 minutes. Cut the roast into slices. Por pan juice over each serving or make a gravy with it. Serve immediately.

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