Classic comfort food alert! Here’s a hearty, tender Pot Roast with Potatoes and Carrots recipe — perfect for a cozy family dinner with rich flavors and melt-in-your-mouth meat.
🍖 Pot Roast with Potatoes and Carrots
🕒 Total Time: ~3 to 3.5 hours
Servings: 6
🧾 Ingredients:
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3 to 4 lb beef chuck roast
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Salt and freshly ground black pepper
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2 tablespoons olive oil or vegetable oil
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1 large onion, chopped
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4 cloves garlic, minced
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4 cups beef broth
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1 cup red wine (optional, can substitute more beef broth)
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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4 large carrots, peeled and cut into chunks
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4 medium potatoes, peeled and cut into chunks (Yukon Gold or Russet)
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2 sprigs fresh rosemary
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3 sprigs fresh thyme
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2 bay leaves
🔪 Instructions:
🔹 1. Prepare the Roast
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Pat roast dry with paper towels.
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Season generously with salt and pepper on all sides.
🔹 2. Sear the Meat
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Heat oil in a large Dutch oven or heavy pot over medium-high heat.
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Sear roast for 4-5 minutes per side until deeply browned.
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Remove roast and set aside.
🔹 3. Sauté Aromatics
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Add onion to pot; sauté until softened, about 4 minutes.
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Stir in garlic and cook 30 seconds until fragrant.
🔹 4. Deglaze and Build Sauce
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Stir in tomato paste and cook 1 minute.
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Pour in red wine (if using) and scrape browned bits off the bottom. Let reduce for 2-3 minutes.
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Add beef broth and Worcestershire sauce; stir to combine.
🔹 5. Cook Roast with Vegetables
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Return roast to pot.
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Add carrots, potatoes, rosemary, thyme, and bay leaves.
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Bring liquid to a simmer.
🔹 6. Braise
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Cover pot with lid, reduce heat to low.
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Cook for 2.5 to 3 hours, or until meat is fork-tender and vegetables are soft.
Alternatively: place covered pot in a 325°F (160°C) oven for the same amount of time.
🔹 7. Finish & Serve
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Remove herbs and bay leaves.
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Slice or shred roast against the grain.
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Serve meat with potatoes and carrots, spooning pan juices over the top.
Tips:
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For thicker gravy, remove meat and veggies and simmer sauce to reduce or stir in a cornstarch slurry.
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Use a meat thermometer to ensure roast reaches at least 190°F (88°C) for tender shredding.
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Add celery or parsnips for extra flavor if you like.