WOULD YOU EAT THIS POT ROAST WITH CARROTS AND POTATOES

### Instructions:

#### 1. **Season and Sear the Meat**:
Start by seasoning the beef roast generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Make sure to rub the seasoning into the meat so that it is well-coated.

In a large, heavy-duty pot (like a Dutch oven), heat olive oil over medium-high heat. Once the oil is hot, sear the roast on all sides until it forms a golden brown crust, about 3-4 minutes per side. This step locks in the flavors and helps develop a rich, caramelized exterior.

#### 2. **Deglaze the Pot**:
Once the roast is seared, remove it from the pot and set it aside. Pour in the beef broth and red wine (if using) to deglaze the pot. Scrape the bottom of the pot with a wooden spoon to lift all the flavorful brown bits left from searing the roast.

Add Worcestershire sauce and a bay leaf to the liquid, stirring to combine. This will form the base for the flavorful sauce that will cook the meat.

#### 3. **Slow Cook the Pot Roast**:
Return the roast to the pot, making sure it is submerged in the liquid. Cover with a lid and place the pot in a preheated oven at 325°F (165°C). Let it cook for 2.5-3 hours, or until the roast becomes fork-tender and easily pulls apart.

#### 4. **Prepare the Vegetables**:
While the roast is cooking, prepare the vegetables. Peel and cut the carrots into large chunks, and halve or quarter the potatoes, depending on their size. Set the vegetables aside.

#### 5. **Add the Vegetables**:
Once the roast has cooked for about 2.5 hours, remove it from the oven and carefully add the carrots, potatoes, onion, and garlic to the pot. Cover the pot again and return it to the oven for an additional 1 hour, or until the vegetables are tender.

#### 6. **Serve**:
Once the pot roast is fully cooked, remove it from the oven and allow it to rest for 10 minutes before slicing. If you prefer, shred the roast with a fork for a more rustic presentation.

Serve the pot roast with the carrots and potatoes, making sure to ladle some of the delicious cooking liquid over the top for extra flavor. Garnish with fresh parsley for a pop of color.

### Why You’ll Love This Recipe:
– **One-pot meal**: Everything cooks together in one pot, making cleanup a breeze while creating a rich, flavorful dish.
– **Tender meat and vegetables**: The slow-cooking process ensures the beef is fall-apart tender, and the carrots and potatoes are perfectly infused with all the flavors from the roast.
– **Versatile**: This dish can be served with a variety of sides, such as mashed potatoes, rice, or even a simple salad.

### Tips:
– **Use a meat thermometer**: To ensure your roast is perfectly cooked, use a meat thermometer. The roast should reach an internal temperature of about 190°F (88°C) to achieve that fork-tender texture.
– **Add more vegetables**: Feel free to add other vegetables like parsnips, turnips, or celery to the pot to create a more diverse flavor profile.
– **Make it ahead**: This dish is great for meal prep! The flavors only improve after a day or two in the fridge, making leftovers even more delicious.

### Final Thoughts:
This Pot Roast with Carrots and Potatoes is a comforting, satisfying meal that’s perfect for any occasion. Whether you’re feeding a hungry family or hosting a special dinner, this dish delivers both flavor and warmth. It’s the type of meal that encourages people to gather around the table and enjoy hearty, home-cooked goodness. Would you eat this pot roast with carrots and potatoes? We think you’ll find it hard to resist!