𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

That sounds like pure comfort food! Here’s a classic recipe for Pot Roast with Potatoes and Carrots — hearty, tender, and full of flavor:

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Pot Roast with Potatoes and Carrots

Ingredients:

• 3–4 lb chuck roast

• Salt & black pepper

• 2 tbsp olive oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• 2 cups beef broth

• 1 cup red wine (optional, can sub with more broth)

• 2 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 3–4 large carrots, cut into chunks

• 4–5 medium potatoes, cut into chunks

• 2 bay leaves

Instructions:

1. Season & Sear the Roast:
   Pat the roast dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and sear the roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.

2. Sauté the Aromatics:
   In the same pot, add the chopped onion and cook for 3–4 minutes. Stir in garlic and tomato paste; cook for another minute.

3. Deglaze & Add Liquids:
   Pour in wine (if using) and scrape up any browned bits from the bottom. Add beef broth, thyme, rosemary, and bay leaves.

4. Slow Cook:
   Return the roast to the pot. Cover and simmer on low for 3 hours on the stovetop or bake at 300°F (150°C) in the oven.

5. Add Veggies:
   After 3 hours, add carrots and potatoes around the roast. Cook for another 1–1.5 hours, until vegetables are tender and roast is fall-apart tender.

6. Serve:
   Slice or shred the roast and serve with the vegetables and pan juices.

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