Easy Pot Roast

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2 Tbsp tallow or avocado oil

3 lbs boneless chuck roast (use grass-fed if you can!)

2 tsp salt

Fresh cracked black pepper

1 large onion, roughly chopped

5 large garlic cloves, minced

3 large carrots, peeled and cut into 2” slices

2 small potatoes, cut into 2” pieces

1 small sweet potato, cut into 2” pieces

About 4 cups broth (32oz)

3 sprigs fresh thyme

2 sprigs fresh rosemary

1 bay leaf

1 sprig fresh oregano (optional)

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Preheat a large 6-quart Dutch Oven to medium-high heat with tallow or avocado oil.
Generously salt and pepper the chuck roast. I did 1 tsp salt on each side (2 tsp total) and multiple grinds of black pepper on each side.
Lay the roast in the preheated, oiled pot and sear for 3-4 minutes until browned. Flip over and sear another 3-4 minutes. Then, using tongs, pick up the roast and place the sides into the hot pan to sear the sides for 15 seconds each. Repeat for each side. This just helps lock in the juices. Remove the roast from the pan and set aside.
Preheat the oven to 275ºF.
Add chopped onion and more tallow/oil if needed and cook until browned, about 5 minutes or so, stirring often. Then add garlic and cook 30 seconds.
Deglaze the pan with about 1/4 cup broth.
Move the onion and garlic to the edges. Put the meat back into the center of the pot, and place the chopped carrot and potatoes around/on top.
Pour enough broth to cover the meat halfway. Place the top onto the Dutch Oven and place in the oven. Bake for 3 hours, or longer if the chuck roast is more than 3 lbs. Generally speaking, about 1 hour per lb of meat. It’ll be tender and ready when the center is about 190-210ºF. I took mine out at 208ºF and it was perfect!
Remove the bay leaf and other herbs and throw away.
Using two forks, shred the meat into bite-sized pieces. Mix everything together to get it all incorporated, including the onion and garlic at the bottom of the pan.
Enjoy!

Find it online: https://homecookedliving.com/easy-pot-roast/