Pot Roast with Onions and Carrots

There's nothing better than a bowl full of creamy mashed potatoes, flavorful carrots, and tender mouth-watering pot roast on a cold winter night! I found this recipe on Pioneer Woman, the goddess of beef, and it was delicious and so easy!

Pot Roast with Onions and Carrots
Serves 6

1 beef chuck roast, (4 To 5 pounds)
2 tablespoons olive oil
2 onions, trimmed and cut into 1 inch slices
6 carrots, peeled and cut into 2 inch slices
salt and pepper to taste
1 cup red wine
2-3 cups beef broth
3 sprigs fresh thyme, or more to taste
3 sprigs fresh rosemary, or more to taste

1. Generously season roast with salt and pepper.
2. Heat a large pot or Dutch oven, with 2 to 3 tablespoons of olive oil, over medium-high heat. 
3. Once oil in the pot is very hot, add in the onions, browning them quickly on both sides and removing to a plate.
4. Add carrots to the pot and brown on all sides, then remove to the plate of onions.
5. Add more oil as needed, place the meat in the pan, and sear it for about a minute on all sides until brown all over, then remove to a plate.
6. With the burner still on high, use red wine to deglaze the pan, scraping the bottom with a whisk to get all the yummy bits up.
7. Once the bottom of the pan is cleaned, put the roast back into the pan and add enough beef broth to cover the meat halfway (about 2 to 3 cups).
8. Add onion and the carrots to the pot, along with thyme and rosemary, and roast at 275 degrees for 3-4 hours.
9. Serve pot roast and vegetables over creamy mashed potatoes, with plenty of flavorful broth from the pot poured on top, and enjoy!

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