"Classic Pot Roast with Carrots and Potatoes: A Hearty, Timeless Comfort Meal"

Preheat your oven to 325°F (160°C).

Season the beef roast generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.

In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until nicely browned (about 3–4 minutes per side).

Transfer the roast to a large roasting pan or Dutch oven.

Arrange the potatoes and carrots around the roast.

Pour the beef broth over the meat and vegetables.

Cover the pan tightly with a lid or aluminum foil.

Roast in the preheated oven for about 3–4 hours, or until the beef is tender and pulls apart easily with a fork.

Let rest for 10 minutes before slicing and serving.

Serving and Storage Tips: