Servings: 5 to 7

1-2 pound boneless chuck roast 1 to 2 pound boneless chuck roast
1 cup (½ of 14.5-ounce can) beef broth 1 cup (½ of 14.5-ounce can) beef broth
1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
½ cup chopped dill pickles (optional) - If using dill pickles, don't add vinegar ½ cup chopped dill pickles (optional) - If using dill pickles, don't add vinegar
½ tablespoon red wine vinegar ½ tablespoon red wine vinegar
½ tablespoon horseradish mustard (optional) ½ tablespoon horseradish mustard (optional)
½ teaspoon rosemary ½ teaspoon rosemary
½ teaspoon thyme ½ teaspoon thyme
½ teaspoon herbs de provence ½ teaspoon herbs de provence
½ teaspoon garlic powder ½ teaspoon garlic powder
½ teaspoon onion powder ½ teaspoon onion powder
1 2-pound bag baby Yukon or Russet potatoes 1 2-pound bag baby Yukon or Russet potatoes
10-20 baby carrots 10 to 20 baby carrots

Trim the roast by removing any large knobs of fat.
In a bowl, whisk together broth, vinegar, Worcestershire sauce, dill pickles (if using), mustard (if using), rosemary, thyme, herbs de provence, garlic powder and onion powder then pour over beef. Let marinade overnight.
Preheat oven to 350°F.
Place roast in covered ovenproof baking dish. Add potatoes. Pour on marinade. Lid dish
Bake meat and potatoes ½ hour then, carefully open and add carrots. Bake 1 more hour.
When done, remove dish from oven and let rest 15 minutes.

The dill pickles and horseradish mustard give the pot roast a kind of German flavor.  The dill pickles and horseradish mustard give the pot roast a kind of German flavor.
My original recipe. No other provenance.  My original recipe. No other provenance.