- roast to pot, add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, carrots, and potatoes.
- Cover with lid and place in oven. Cook 3–4 hours, until beef is fork-tender.
- Remove bay leaves. Adjust seasoning with salt and pepper.
- Slice or shred beef and serve hot with vegetables and gravy.
Variations
- Slow Cooker: Cook on low 8 hours or high 4–5 hours.
- Pressure Cooker/Instant Pot: Cook on high pressure for 60 minutes, natural release.
- Veggie Options: Add parsnips, celery, or mushrooms.
- Gluten-Free: Thicken sauce with cornstarch instead of flour.
