Pot Roast with Carrots and Potatoes


3-4 pound chuck roast (see note)
2 tablespoons olive oil
1 tablespoon butter
2 large onions, cut in half then thickly sliced
2-4 cups beef broth
4 cloves minced garlic
2 tablespoons Worcestershire sauce
5 sprigs of fresh thyme
1 sprig rosemary
1 (16 oz bag) baby carrot
1 ½ pounds yukon gold potatoes, cut into quarters


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