A tender and flavorful pot roast cooked with hearty vegetables and a rich gravy.
Preheat your oven to 175°C (350°F).
Preheating ensures even cooking right from the start.
Heat the olive oil in a dutch oven over medium-high heat.
Ensure the oil is hot before adding the meat to get a good sear.
Season the beef chuck roast generously with salt and pepper.
Seasoning the meat well enhances its flavor.
Sear the beef on all sides until browned, then remove it from the pot.
Browning the meat adds depth to the flavor of the dish.
Add the onions and carrots to the pot and sauté until slightly softened.
Scrape the bottom of the pot to incorporate the browned bits into the vegetables.
Return the beef to the pot and pour in the beef broth.
Ensure the liquid covers at least half of the beef for even cooking.
Cover the pot and transfer it to the oven. Cook for 2 hours.
Check the liquid level halfway through and add more broth if needed.
Add the potatoes to the pot and continue cooking for another hour, uncovered for the last 20 minutes.
Cooking uncovered helps thicken the sauce slightly.
Remove the beef and vegetables from the pot and keep them warm.
Cover the dish with foil to retain heat.
Mix the flour with water to create a slurry, then whisk it into the pot juices to make a gravy.
Whisk continuously to avoid lumps in the gravy.
Serve the beef and vegetables with the gravy poured over the top.
Garnish with fresh parsley for a touch of color and flavor.
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