Here’s a classic Pot Roast with Potatoes and Carrots recipe — comforting, flavorful, and perfect for a hearty dinner:
📝 Ingredients
For the Roast:
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3–4 lb chuck roast (or your preferred cut)
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Salt & black pepper (to taste)
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2–3 tbsp olive oil
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1 large onion, chopped
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4 garlic cloves, minced
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2 cups beef broth
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1 cup red wine (optional; can substitute with more broth)
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2 tbsp tomato paste
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2 tsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary
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2 bay leaves
Vegetables:
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1½ lb baby potatoes or chopped russet potatoes
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4–5 large carrots, peeled and cut into chunks
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2 stalks celery (optional), chopped
🍳 Instructions
1. Prep and Sear the Roast
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Pat the roast dry and season generously with salt and pepper.
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In a large Dutch oven or oven-safe pot, heat oil over medium-high heat.
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Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
2. Sauté Aromatics
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In the same pot, reduce heat to medium.
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Add onions and cook 3–4 minutes until softened.
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Add garlic and cook 30 seconds more.
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Stir in tomato paste, Worcestershire sauce, thyme, rosemary.
3. Deglaze
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Pour in red wine (if using), scraping up any browned bits.
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Let simmer 2–3 minutes to reduce slightly.
4. Combine and Cook
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Return roast to pot.
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Add broth and bay leaves. Liquid should come halfway up the sides of the meat.
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Bring to a simmer, then cover with lid.
5. Roast in Oven
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Preheat oven to 300°F (150°C).
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Place covered pot in the oven and cook for 2 hours.
6. Add Vegetables
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After 2 hours, add potatoes, carrots (and celery, if using) around the roast.
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Cover and return to oven for 1–1½ hours, until roast is fork-tender and vegetables are cooked.
7. Serve
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Remove bay leaves.
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Shred roast slightly or slice against the grain.
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Spoon pan juices over the meat and veggies.
🍽️ Serving Suggestions
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Serve with crusty bread or over mashed potatoes for extra comfort.
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Garnish with fresh parsley if desired.