𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Here’s a hearty and comforting recipe for Pot Roast with Potatoes and Carrots! It’s perfect for a cozy dinner, and it cooks all in one pot, making cleanup a breeze. The result is tender, flavorful meat with perfectly cooked vegetables.

Ingredients:

For the Pot Roast:

• 3-4 lb beef chuck roast (or any cut suitable for slow cooking)
• 2 tbsp olive oil (for searing)
• Salt and pepper, to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth (or stock)
• 1 cup red wine (optional, or use extra beef broth)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 2 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour (for thickening, optional)

For the Vegetables:

• 6 medium potatoes, peeled and cut into chunks
• 4 large carrots, peeled and cut into chunks
• 2 tbsp butter (optional, for extra richness)

Instructions:

1. Prepare the Pot Roast:
   • Preheat your oven to 300°F (150°C).
   • Pat the roast dry with paper towels, then generously season it on all sides with salt and pepper.
   • In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat. Once hot, sear the roast on all sides until it’s browned (about 3-4 minutes per side). This step locks in the flavor.
   • Remove the roast from the pot and set it aside.
2. Build the Flavor Base:
   • In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes, until softened and fragrant.
   • Stir in the tomato paste and cook for another 1-2 minutes.
   • Add the red wine (if using) and scrape up any browned bits from the bottom of the pot (this is flavor heaven!). Let the wine simmer for about 3-4 minutes to reduce slightly.
   • Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir everything together, making sure the tomato paste is fully dissolved.
3. Cook the Pot Roast:
   • Return the seared roast to the pot. Spoon some of the liquid over the top, then cover the pot with a tight-fitting lid.
   • Place the pot in the preheated oven and roast for 2-2.5 hours, or until the roast is fork-tender.
4. Add the Vegetables:
   • After about 2 hours, add the chopped potatoes and carrots to the pot around the roast. You can also add any other root vegetables you like (parsnips, turnips, etc.).
   • Cover and continue cooking for another 1-1.5 hours, until the vegetables are tender and the roast is fully cooked.
5. Finish the Sauce (Optional):
   • Once everything is done, remove the roast and vegetables from the pot and set them aside. Discard the bay leaf.
   • If you’d like a thicker sauce, mix 2 tbsp of flour with a bit of water to make a slurry. Add it to the remaining liquid in the pot and simmer for 5-10 minutes, stirring occasionally, until the sauce thickens.
   • Taste the sauce and adjust seasonings with salt and pepper, if necessary.
6. Serve:
   • Slice the pot roast against the grain and serve with the potatoes, carrots, and the delicious gravy.

Enjoy!

This meal is warm, filling, and perfect for family dinners. You can also make extra, as the flavors often improve when reheated the next day! Enjoy with some crusty bread for dipping in that savory gravy.