Sunday Pot Roast, from Magnolia Table Cookbook, Vol. 2. Delicious!!

FUS, Alum weekend, Sept. 2025: Elle's Freshman Year

 

5 # chuck (pot) roast

3 T olive oil

1 T salt

1 T pepper

4 large russet potatoes, peeled/cut into 2" chunks

8 large carrots, 2-3" chunks

1 white onion, halved

2 garlic cloves, smashed

2 c beef broth

1/4 c Worcestershire

4 thyme sprigs (or a generous shake of dried spice)

1. Preheat to 300 degrees
2. rub roast with oil and evenly with salt/pepper
3. sear roast on all sides
4. Add to roasting pan: roast, potatoes, carrots, onion, garlic, broth, Worcestershire, and thyme.  Cover and cook until meat falls apart, 4 hrs min.

Gram Gross & Conall O'Brien