🍲 Classic Beef Pot Roast 🥔

**Savor the Comfort: A hearty meal to gather around, perfect after a long day or for a family Sunday dinner.**

🍽️ Ingredients 🍽️
- 1 onion, chopped
- 4 large carrots, peeled and sliced
- 3 lbs beef chuck roast
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup Worcestershire sauce
- 3 cups beef broth
- 4 large potatoes, peeled and quartered
- 2 tbsp cornstarch
- Salt and pepper to taste
- Fresh herbs (such as rosemary or thyme), for garnish

🧑‍🍳 Directions 🧑‍🍳
1. Season the beef chuck roast generously with salt and pepper.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the roast and sear until browned on all sides, about 3-4 minutes per side.
3. Remove the roast and set aside. In the same pot, add the chopped onion and minced garlic, cooking until they are soft and translucent, about 2-3 minutes.
4. Place the roast back into the pot. Pour in the Worcestershire sauce and beef broth, ensuring the roast is mostly covered with liquid.
5. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 2 hours.
6. Add the quartered potatoes and sliced carrots to the pot. Cover and continue to cook for another hour, or until the vegetables and meat are tender.
7. Remove the beef and vegetables from the pot. In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the cooking liquid in the pot to thicken it into a gravy.
8. Slice the beef and serve with the vegetables and gravy. Garnish with fresh herbs.

🍎 Nutritional Information 🍎
- Calories: 540 per serving
- Carbohydrates: 35g
- Protein: 48g
- Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 130mg
- Sodium: 490mg
- Fiber: 5g
- Sugar: 5g

💡 Tips and Tricks 💡
- For an even richer flavor, consider adding a splash of red wine to the pot along with the beef broth.
- Leftovers make excellent fillings for sandwiches or can be shredded for a beef hash.

⏳ Preparation time 🍲
Preparation time: 20 minutes | Cooking time: 180 minutes | Serving: 6