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### **Instructions:**
### **1️⃣ Sear the Roast**
– Heat **olive oil** in a large Dutch oven or oven-safe pot over **medium-high heat**.
– Season the **chuck roast** with **salt, pepper, garlic powder, onion powder, thyme, and rosemary**.
– Sear the roast on all sides for **4-5 minutes per side**, until browned. Remove and set aside.
### **2️⃣ Sauté the Aromatics**
– In the same pot, add **onions and garlic** and cook for **2 minutes**.
– Stir in **tomato paste** and **Worcestershire sauce**, letting it cook for 1 minute.
### **3️⃣ Deglaze the Pot**
– Pour in **red wine** (if using), scraping up any browned bits from the bottom. Let it simmer for **2 minutes**.
– Add **beef broth and bay leaf**.
### **4️⃣ Add Vegetables & Roast**
– Return the seared roast to the pot.
– Add **potatoes and carrots** around the meat.
– Cover and cook in the oven at **325°F (160°C) for 3-4 hours**, or until the beef is tender and easily shreds with a fork.
### **5️⃣ Serve & Enjoy!**
– Remove the bay leaf and discard.
– Shred the beef into chunks and serve with the potatoes, carrots, and spoonfuls of the rich broth.
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## **Serving & Variation Ideas**
🥔 **Creamy Mashed Potatoes** – Instead of adding potatoes to the pot, serve with mashed potatoes for extra creaminess.
🌿 **Herb-Infused Flavor** – Add fresh thyme or rosemary sprigs for extra depth.
🍄 **Extra Vegetables** – Toss in mushrooms, celery, or parsnips for variety.
🍷 **Wine-Free Version** – Skip the red wine and use extra broth for a kid-friendly meal.
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## **Final Thoughts**
This **classic pot roast** is the ultimate **cozy, home-cooked meal** that’s **easy to prepare and deeply satisfying**. Whether you make it in the oven, slow cooker, or Instant Pot, this dish never fails to impress.
**Give this recipe a try and let us know—what’s your favorite way to serve pot roast?**
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Would you like a slow-cooker or Instant Pot version added? 😊
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