Pot Roast with Potatoes and Carrots

Ingredients Quantity
3 to 4 pounds of beef chuck roast (or another suitable cut like brisket or round)
6 medium-sized potatoes, peeled and quartered
4 large carrots, peeled and cut into chunks
1 large onion, quartered
3 cloves of garlic, minced
1 cup beef broth (or more as needed)
2 tablespoons olive oil (or vegetable oil)
1 tablespoon Worcestershire sauce (optional)
1 tablespoon tomato paste (optional)
1 teaspoon dried thyme
1 teaspoon rosemary (fresh or dried)
Salt and pepper to taste
Optional Additions
1 cup red wine (for richer flavor)
1 cup celery, chopped
1/2 cup parsnips, peeled and cut into chunks
Fresh parsley for garnish
1 bay leaf (for added flavor)
1/4 cup heavy cream or butter (to enrich the broth)
Tips for Success
Brown the meat: Browning the roast on all sides in a hot pan before roasting helps to develop deeper, more complex flavors.