INGREDIENTS
1 tablespoon olive oil
1 3-pounds boneless chuck roast
2 stalks of celery, sliced
2 large carrots, sliced
2 medium yellow onions, sliced
5 cloves garlic, minced
4 sprigs of fresh thyme
6 russet potatoes, cut into wedges
kosher salt
ground black pepper
Garlic powder
Dried Parsley
2 cups beef broth

INSTRUCTIONS
Preheat oven to 350 degrees.
Season both sides of the chuck roast evenly with all seasoning listed above. Use your judgment when adding the Seasoning, you will not the meat.
In a large dutch oven over medium-high heat, add your olive oil, when the oil is hot, add the seasoned chuck roast.
Brown the chuck roast on each side until you see a nice brown crust, about 3 minutes on each side. Remove the chuck roast from the pan and set it aside.
Turn the temperature down to medium-low, then add the chopped carrots and sliced celery, and onions to the pot. Cook the vegetables for five minutes, until the vegetables start to turn golden brown. Add the garlic and thyme and cook for about two minutes.
Place the chuck roast back into the pot, add in the potatoes and beef broth, and put a lid on your pot.
Cook pot roast for 3 to 4 hours, checking at three hours. Once fork tender, take the roast out of the oven.
Serve with vegetables and pan drippings.

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RAY MACK'S POT ROAST RECIPES PLAYLIST:
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