Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots is the ultimate comforting, hearty meal that’s perfect for any time of the year. It’s simple to make, requires minimal ingredients, and the slow-cooking process gives you tender, flavorful meat and vegetables. Here’s how you can make a classic pot roast with potatoes and carrots.

Pot Roast with Potatoes and Carrots Recipe

Ingredients:

3-4 lb beef chuck roast (you can use other cuts like brisket or round roast)
3 tablespoons olive oil
Salt and pepper, to taste
1 onion, roughly chopped
3 cloves garlic, minced
2 cups beef broth (you can use low-sodium)
1 cup red wine (optional, but adds amazing flavor)
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 large carrots, peeled and cut into chunks
6-8 medium potatoes, peeled and halved (or quartered, depending on size)
Fresh parsley (for garnish, optional)

Instructions:

1. Sear the Roast:

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Pat the beef roast dry with paper towels and season generously with salt and pepper.
When the oil is hot, sear the roast on all sides for 3-4 minutes per side until it’s nicely browned. This step adds great flavor to the meat.
Once seared, remove the roast from the pot and set it aside.

2. Sauté the Aromatics:

In the same pot, add the remaining 1 tablespoon of olive oil.
Add the chopped onion and cook for about 2-3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add tomato paste and stir it in, cooking it for about 1 minute to deepen the flavor.

3. Deglaze the Pot:

Pour in the red wine (if using) and beef broth. Scrape up any browned bits from the bottom of the pot with a wooden spoon — these bits add lots of flavor!
Stir in the Worcestershire sauce, thyme, and rosemary.
Bring the mixture to a simmer.

4. Add the Roast Back:

Return the beef roast to the pot, making sure it’s sitting in the liquid. The liquid should come halfway up the sides of the roast.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven (at 325°F / 165°C).

5. Slow Roast in the Oven:

Roast the beef for about 2.5 to 3 hours, or until the meat is tender and shreds easily with a fork. If you have a thermometer, aim for an internal temperature of around 190°F (88°C) for the roast to be tender and fall-apart delicious.

6. Add the Vegetables:

After the roast has been cooking for 2.5 hours, add the potatoes and carrots to the pot. You want to make sure the veggies are submerged in the liquid, but if they aren’t, just spoon some of the liquid over them.
Continue cooking for an additional 30-45 minutes, or until the vegetables are tender and the roast is fully cooked.

7. Rest and Serve:

Remove the pot from the oven and let the roast rest for about 10 minutes before slicing or shredding it.
For serving, slice the roast against the grain (or shred it with a fork if you prefer).
Arrange the potatoes and carrots around the roast, and spoon some of the delicious pan juices over the top.

8. Garnish (Optional):

Garnish with fresh parsley for a burst of color and freshness.

Tips for Success:

Don’t skip the searing step: It develops a lot of deep, rich flavor that makes the roast so much better.
Use a good cut of meat: Chuck roast is ideal because it has enough marbling (fat) to become super tender when slow-cooked. If you go for leaner cuts, you might not get the same tenderness.
Cooking time: Depending on the size of your roast, you may need to adjust the cooking time. A smaller roast might take around 2 hours, and a larger roast might take closer to 4 hours.
Add vegetables later: If you want your vegetables to keep their shape, add them in the last hour of cooking.
Leftovers: Pot roast is even better the next day! The flavors really meld, and it makes for an amazing leftover meal.

Serving Suggestions:

Serve the pot roast and veggies with some crusty bread to soak up the flavorful juices, or over mashed potatoes if you’re craving something extra comforting.
A green salad or sauteed greens like spinach or kale would complement the rich flavors perfectly.

This Pot Roast with Potatoes and Carrots is a cozy, satisfying meal that feels like a hug in a bowl. The tender roast, perfectly cooked vegetables, and flavorful broth make it a meal you’ll want to have again and again. Enjoy, and let me know how it turns out!