Garlic Boursin Pot Roast

Preheat your oven to 230°F (110°C).

Pat the chuck roast dry. Drizzle with olive oil and generously season all sides with salt, pepper, garlic powder, onion powder, paprika, and oregano.

Heat an oven-safe Dutch oven over medium-high heat. Add the seasoned roast and sear on all sides until a nice crust forms.

Remove the roast from the pot and set aside. Add the chopped onion, carrots, celery, and whole baby potatoes to the pot.

Place the seared roast back into the pot on top of the vegetables.

In a separate bowl or measuring cup, whisk together the water and the pot roast seasoning packet until combined. Pour this mixture over the roast and vegetables.

Cover the Dutch oven and place it in the preheated oven. Cook for 6-8 hours, or until the meat is fall-apart tender.

Once cooked, remove the pot from the oven. Use two forks to shred the beef directly in the pot with its juices.

Add the entire block of Boursin cheese on top of the shredded beef. Let it sit for a few minutes to melt.

Stir the melted Boursin cheese into the beef and gravy until a creamy sauce forms. Add the cooked vegetables back to the pot (if removed) and stir to combine.

Serve hot, garnished with fresh parsley, with a side of buttered toast for dipping.