A Pot Roast with Potatoes and Carrots is the ultimate comfort food, and it’s even better when you slow-cook it to perfection! Here’s a simple and hearty recipe for a delicious pot roast with tender veggies that will have everyone asking for seconds.
Pot Roast with Potatoes and Carrots Recipe
Ingredients:
- 3-4 lb boneless chuck roast (or another roast cut of your choice)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 large onion, peeled and quartered
- 4 garlic cloves, smashed
- 4 large carrots, peeled and cut into 2-inch pieces
- 4 large potatoes, peeled and cut into large chunks (Yukon Gold or Russet work well)
- 2 cups beef broth (or vegetable broth for a lighter option)
- 1 cup red wine (optional, can substitute with more broth)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme (or 2-3 sprigs fresh thyme)
- 1 teaspoon dried rosemary (or 2-3 sprigs fresh rosemary)
- 2 bay leaves
- 1 tablespoon Worcestershire sauce (optional for added depth of flavor)
- 1 tablespoon cornstarch (optional, for thickening)
Instructions:
- Prepare the roast:
- Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
- Sear the roast:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Once hot, add the roast and sear it on all sides (about 4-5 minutes per side) until a nice brown crust forms. This helps develop flavor, so don’t skip this step!
- Add aromatics and liquids:
- Once the roast is seared, remove it from the pot and set it aside. Add the onion, garlic, and tomato paste to the pot, stirring for 2 minutes to cook the tomato paste and soften the onions.
- Pour in the beef broth, red wine (if using), Worcestershire sauce, and stir to combine. Scrape up any browned bits from the bottom of the pot (those add great flavor).
- Season and simmer:
- Add the thyme, rosemary, and bay leaves to the pot.
- Return the seared roast to the pot, and make sure the liquid comes up about halfway on the roast (add a little more broth or water if needed).
- Slow cook:
- Bring the liquid to a simmer. Cover the pot with a lid and reduce the heat to low. Let it simmer gently for 2.5 to 3 hours, or until the roast is tender and easily shreds with a fork. If you have a slow cooker, you can transfer everything to the slow cooker and cook on low for 7-8 hours.
- Add potatoes and carrots:
- About 1 hour before the roast is done, add the potatoes and carrots to the pot. Stir them gently into the liquid and let them cook for the remaining time, until both the potatoes and carrots are fork-tender.
- Optional: Thicken the gravy (if desired):
- If you’d like to thicken the gravy, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and whisk until smooth. Stir the mixture into the pot and let the liquid simmer for another 5 minutes until thickened.
- Serve:
- Once everything is tender, remove the roast from the pot and slice it against the grain. Serve with the potatoes, carrots, and gravy from the pot.
- Garnish (optional):
- Garnish with fresh chopped parsley or additional herbs for a pop of color and extra flavor.
Tips:
- Adjusting for high altitudes: At higher elevations, you may need to increase the cooking time a bit, as the boiling point of liquids is lower, and food takes longer to cook. Keep the pot covered tightly and check the tenderness of the roast and vegetables.
- Cooking method: If you prefer using a slow cooker, follow the same steps for searing and preparing the liquids, then transfer everything into the slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
This Pot Roast with Potatoes and Carrots is a classic, comforting meal that gets better as it simmers, letting all the flavors meld together. Perfect for a Sunday dinner or any time you want a cozy, satisfying meal!