Here’s a delicious and hearty recipe for a Pot Roast with Potatoes and Carrotsโa classic comfort food dish thatโs perfect for family dinners!
Ingredients:
- 3-4 lbs (1.3-1.8 kg) chuck roast or round roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth (or water with bouillon cubes)
- 1/2 cup red wine (optional, for extra flavor)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 6 medium potatoes, peeled and cut into large chunks
- 4 medium carrots, peeled and cut into large pieces
- 1-2 tablespoons cornstarch (optional, for thickening gravy)
Instructions:
1. Brown the Roast:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season the roast generously with salt and pepper, then sear it in the hot oil for about 4-5 minutes per side until itโs browned all over. This step adds flavor to the roast and will help lock in juices.
2. Add Aromatics:
- Once the roast is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and garlic. Sautรฉ for about 2-3 minutes until softened and fragrant.
3. Deglaze the Pot:
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let it cook for a minute or two, then add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
4. Cook the Roast:
- Return the roast to the pot. Bring the liquid to a simmer, then cover the pot with a lid.
- Oven Method: Preheat your oven to 325ยฐF (163ยฐC). Place the covered pot in the oven and roast for about 3 hours, or until the roast is fork-tender and fully cooked (internal temperature should reach about 190ยฐF/88ยฐC for tender shredding).
- Stovetop Method: Alternatively, you can simmer the roast on low heat on the stove for about 3 hours, making sure to turn the roast every 45 minutes to an hour for even cooking.
5. Add the Vegetables:
- About 45 minutes before the roast is finished, add the potatoes and carrots to the pot. Ensure theyโre partially submerged in the cooking liquid. You may want to add a bit more broth or water if needed to cover the vegetables.
- Cover and continue to cook until the potatoes and carrots are tender and the roast is fully cooked.
6. Optional: Make Gravy:
- Once the roast and vegetables are done, remove them from the pot and set them aside on a platter, keeping them warm.
- To make gravy, you can thicken the remaining cooking liquid by mixing 1-2 tablespoons of cornstarch with 2 tablespoons of water to form a slurry. Stir the slurry into the pot and cook over medium heat until the gravy thickens to your desired consistency.
7. Serve:
- Slice or shred the pot roast, and serve with the potatoes and carrots. Pour the gravy over the top for added flavor.
This pot roast with potatoes and carrots is a one-pot wonder, with all the flavors soaking into the meat and vegetables, making every bite a comforting delight! Enjoy! ๐