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Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides until a deep golden crust forms. Remove and set aside.
Sauté Aromatics:
In the same pot, add onions and garlic. Cook until softened and fragrant, about 3–4 minutes.
Add Liquids and Seasonings:
Return the roast to the pot. Pour in beef broth, water, and Worcestershire sauce. Sprinkle thyme over the top.
Cook Low and Slow:
Cover and simmer on low heat for about 3 hours, or until the meat is very tender.
Add Vegetables:
Add carrots and potatoes to the pot. Cover and cook for an additional 45 minutes to 1 hour until vegetables are tender.
Optional Gravy Thickening:
Remove roast and vegetables. Mix flour with a little cold water to make a slurry, then stir into the cooking liquid. Cook over medium heat until gravy thickens.
Serve:
Slice or shred the roast and serve with the vegetables and gravy.
Serving and Storage Tips:
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