Ingredients
Bertolli olive oil
1 (5 pound) roast beef (chuck, shoulder or round)
2 tablespoons Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
2 medium onions, cut into wedges
1 pound carrots, cut into 1-2 inch pieces
4 stalks celery, cut into 1-2 inch pieces
2 cups beef broth
3 sprigs fresh thyme or ½ teaspoon dried thyme
Instructions:
Drizzle olive oil into the bottom of a heavy Dutch oven over medium heat. Add roast, season with Worcestershire sauce, salt and pepper, and brown on all sides.
Add in vegetables and cook until lightly browned, about 5 minutes.
Oven Method
Preheat oven to 320 degrees.
Add beef broth and thyme to pot roast and place in oven for 4-5 hours, until the roast is fork tender. Serve warm.
Slow Cooker Method
Transfer pot roast and vegetables to the insert of a slow cooker. Add beef broth and thyme. Cook on low setting for 6-8 hours, depending on your slow cooker.
