POT ROAST WITH CARROTS AND POTATOES

Pot Roast with Carrots and Potatoes is the ultimate comfort food, with tender beef slow-cooked to perfection along with flavorful carrots and potatoes. It’s a hearty, one-pot meal that’s ideal for family dinners or special occasions. Here’s a simple and delicious recipe:

Pot Roast with Carrots and Potatoes

Ingredients:

• 3-4 lb (1.4-1.8 kg) beef chuck roast (or other suitable slow-cooking cut)
• 2 tablespoons olive oil (for searing)
• Salt and pepper, to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth (or stock)
• 1 cup red wine (optional, but adds richness)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
• 1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary)
• 2 bay leaves
• 6-8 medium potatoes, peeled and cut into chunks
• 4-5 large carrots, peeled and cut into chunks
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven:
   Preheat your oven to 325°F (165°C).
2. Season the roast:
   Pat the beef roast dry with paper towels. Season generously with salt and pepper on all sides.
3. Sear the roast:
   Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, add the roast and sear it for 3-4 minutes on each side until golden brown. This step helps develop a rich, flavorful crust. Remove the roast and set it aside.
4. Sauté the aromatics:
   In the same pot, add the chopped onion and garlic. Cook for about 3-4 minutes, stirring frequently, until softened and fragrant.
5. Deglaze the pot:
   Add the red wine (if using), scraping the bottom of the pot with a wooden spoon to release any flavorful browned bits. Allow it to simmer for about 2-3 minutes, reducing slightly.
6. Add the broth and seasonings:
   Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
7. Return the roast to the pot:
   Place the seared roast back into the pot, making sure it’s partly submerged in the liquid. Cover the pot with a lid.
8. Roast the beef:
   Transfer the pot to the oven and cook for 2 1/2 to 3 hours, or until the roast is tender and easily pulls apart with a fork.
9. Add the vegetables:
   About 1 hour before the roast is done, add the potatoes and carrots to the pot, making sure they’re submerged in the liquid. Continue cooking for the remaining time until the vegetables are tender.
10. Rest the roast:
    Once the roast is done, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute and makes the meat easier to slice.
11. Serve:
    Slice the roast against the grain and serve with the potatoes, carrots, and a spoonful of the flavorful gravy from the pot. Garnish with fresh chopped parsley for a pop of color.

Enjoy:

This Pot Roast with Carrots and Potatoes is a classic, melt-in-your-mouth dish that’s as hearty as it is comforting. The slow-cooked beef, tender potatoes, and sweet carrots soak up all the savory flavors of the broth, creating a dish that’s perfect for any occasion.

Let me know how it turns out, or if you’d like any variations! Enjoy!