Ginger-Garlic Pot Roast

I may not have a bunch of kids (or really consider myself a foodie), but this Foodie with Family recipe looked right in my wheelhouse anyway:

Recipe

3-4 lb boneless chuck roast
2 tsp vegetable or canola oil
3" ginger root, cut in half and smashed
6 cloves garlic, peeled and smashed
4 c beef or vegetable broth or stock
2 tbsp soy sauce or fish sauce
1-2 lb small red potatoes, halved
3 carrots, cut diagonally into 1" pieces
6 green onions, trimmed of root (didn't actually include these)
salt & pepper

Stage 1: Preheat the oven and high-heat the oil in an oven-safe dish with a lid.  Salt and pepper the roast, and brown the main sides a few minutes each.  Toss in the ginger and garlic, pour in the broth, and sprinkle the soy sauce over everything.  Lid on, put it in the oven.

Stage 2: Two hours later, add the potatoes, carrots, and onions; lid it and pop it back in the oven.

Stage 3: After another hour, you're done!  Well, if you want.  Remove the meat to a cutting board and scoop out the veggies (getting rid of the ginger).  You can serve over rice or noodles, sprinkle with pan juices (thickened if you want), more soy sauce, or sesame oil.  Eat.

Notes

It's probably just as well that I didn't try to do this in my tiny apartment, because the browning part was pretty aggressive and smoky.  The recipe said to let the roast sit for four minutes untouched on each side, but after like half that time the first side (top in the picture below) was already good to go.

I forgot the green onions/wasn't sure if they were the same as scallions and which of those were sitting in the fridge...  But I added a few from our bounty of apples, since apple-ginger is a thing, right?

My relatively small roast (2.8 lbs, I believe) came out pretty well-done, so it could use some pan juices to restore some moisture.  The flavors didn't penetrate the lump of meat as much as I might have hoped, but the potatoes and carrots more than made up for it - they were amazing (and the apples added a touch of sweetness)!

Overall, there's nothing very labor intensive; the hardest part is the anticipation.  The roasting ginger and garlic smell awesome!  And it makes a great, hearty meat & potatoes dinner (or for me, a few dinners).