A Pot Roast with Potatoes and Carrots is a comforting, classic dish perfect for a family meal. The beef becomes tender and flavorful as it cooks, and the potatoes and carrots soak up all the savory goodness. Here’s a simple, delicious recipe:
Ingredients:
- 3-4 lb (1.5-1.8 kg) beef chuck roast (or brisket)
- 2 tbsp olive oil
- Salt and freshly ground black pepper (to taste)
- 1 onion, coarsely chopped
- 4 garlic cloves, minced
- 2 cups beef broth (or stock)
- 1 cup red wine (optional, you can use more beef broth if preferred)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce (optional)
- 2-3 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 4-5 medium potatoes, peeled and cut into chunks
- 4-5 large carrots, peeled and cut into 2-inch pieces
- 1 bay leaf
- 1 cup frozen peas (optional, for garnish)
Instructions:
1. Season and Sear the Roast:
- Preheat your oven to 325°F (165°C).
- Pat the roast dry with paper towels, then season generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the roast on all sides until it is browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
2. Sauté Aromatics:
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Stir in the tomato paste and let it cook for 1-2 minutes, allowing it to deepen in flavor.
3. Deglaze the Pot:
- Pour in the red wine (if using) and scrape up any brown bits stuck to the bottom of the pot with a wooden spoon. Let the wine cook for 2-3 minutes to reduce slightly.
- Add the beef broth, Worcestershire sauce (if using), thyme, rosemary, and bay leaf. Stir to combine.
4. Cook the Pot Roast:
- Return the seared roast to the pot. The liquid should come about halfway up the sides of the roast. If not, add a bit more beef broth or water.
- Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
- Roast for about 2.5 to 3 hours, or until the meat is fork-tender and can be easily shredded.
5. Add Potatoes and Carrots:
- After 2.5 hours, add the chopped potatoes and carrots to the pot. Stir gently, ensuring the vegetables are submerged in the cooking liquid.
- Cover the pot again and return it to the oven. Roast for an additional 1-1.5 hours, or until the vegetables are tender and the meat is completely fall-apart tender.
6. Finish and Serve:
- Remove the pot from the oven. Take out the roast and let it rest for a few minutes before slicing or shredding.
- Discard the bay leaf and any large sprigs of herbs.
- Serve the roast with the potatoes, carrots, and a spoonful of the savory cooking liquid. You can also garnish with frozen peas, if desired, or a sprinkle of fresh parsley.
Tips:
- Thicken the gravy: If you’d like to thicken the sauce, you can make a simple slurry by mixing 1 tbsp of cornstarch with 2 tbsp of water and stirring it into the cooking liquid. Simmer for a few minutes to thicken.
- Add other vegetables: Feel free to add other root vegetables like parsnips or turnips for extra flavor.
Enjoy your Pot Roast with Potatoes and Carrots—it’s a hearty, flavorful dish that everyone will love!