Cover the pot and place it in the oven. Roast for 3–4 hours, until the meat is tender and the vegetables are cooked through.
7. Serve
Slice the roast and serve with potatoes and carrots. Spoon the pan juices over the top for extra flavor.
Tips
Make it extra flavorful: Sear the vegetables slightly longer until caramelized.
Thicken the pan juices: Remove roast and veggies, then simmer the liquid on the stovetop with a slurry of cornstarch and water to make a gravy.
Leftovers: Store in an airtight container in the fridge for 3–4 days; freeze for up to 3 months.
