Classic Roast with Carrots and Potatoes

Preheat your oven to 325°F (165°C).

2. Sear the Roast

Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.

Season the chuck roast with salt and pepper.

Sear the roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.

3. Prepare the Vegetables

In the same pan, add onions, garlic, carrots, and potatoes. Sauté for 3–4 minutes to lightly caramelize.

4. Deglaze and Add Liquids

Pour in red wine (if using) and scrape the bottom of the pan to lift the browned bits.

Add beef broth and Worcestershire sauce, stirring to combine.

5. Roast in the Oven