Family Style -Pot Roast

I needed to find a recipe that would use up all the home chef carrots and potatoes that I had in my fridge leftover from all the recipes I went rogue on 😂 why reinvent the wheel when a good old pot roast will do the trick! The whole family will enjoy this tender juicy beef that’s falling apart. The carrots and potatoes take on a bold flavor and make it a meal in 1. Easy clean up (my favorite)! I also made a cup of rice for the kids and the adults enjoyed this with a side of salad. Easy Warm your bones- Slow cooker or instapot pot roast.

Ingredients

• 2-3 lbs Chuck roast, cut in chunks, trim excess fat as much as you can (generously salt and pepper the chunks)

• 4 carrots, peeled and sliced thick

• 4 large Idaho or golden potatoes, peeled and chopped

• 1 large white onion chopped

• 1/4 cup of Worcestershire sauce

• 1/2 tablespoon of garlic cloves, paste or powder

• 1 teaspoon of dried oregano

• 1 teaspoon of thyme

• 1 teaspoon of parsley

• 2.5 cups of beef broth

• 1/4 cup Sherry or brandy, optional

**I threw everything into slow cooker around 12:30 in afternoon and we ate at 7:30pm. Calculate your cook and dinner time accordingly.**

Directions
In your instant pot or a skillet add 2 tablespoons of olive oil and sear your salt and peppered beef chunks. I did it in 2 batches to not overcrowd. Set aside. Turn slow cooker on high for 7 hours. Toss in beef chunks. Mix the Worcestershire sauce, garlic, oregano, thyme, optional brandy or Sherry, and parsley together and pour over the beef chunks. Put carrots, onion and potatoes on top. Pour beef broth in and cover. Toss chunks and veggies every 2 hours or leave it be -just make sure beef is submerged in broth. It will be falling apart and delicious! Don’t forget to have some corn bread or a butter roll handy to enjoy with this dish.

Tags: #potroast #beefrecipe #meatandpotatoes #forkyeah #wintermeals #easyrecipes #slowcooker #mealinspo #foodforinstagram #chefmom