A classic Pot Roast with Potatoes and Carrots is a comforting and hearty dish, perfect for a family meal or a special Sunday dinner. Here’s a simple recipe to make this delicious, melt-in-your-mouth pot roast:
Pot Roast with Potatoes and Carrots Recipe
Ingredients:
- For the Pot Roast:
- 3-4 lb beef chuck roast (bone-in or boneless)
- 2 tablespoons olive oil (for searing)
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 1 cup beef broth (or red wine for more depth of flavor)
- 1 cup water
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or fresh if you have it)
- 2 bay leaves
- Salt and pepper to taste
- For the Vegetables:
- 4 large potatoes (peeled and cut into chunks)
- 4 large carrots (peeled and cut into chunks)
- 2 tablespoons olive oil (for roasting)
- Salt and pepper to taste
Instructions:
1. Prepare the Roast:
- Preheat your oven to 325°F (165°C).
- Pat the beef chuck roast dry with paper towels and season it generously with salt and pepper on all sides.
- Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
- Once the oil is hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set it aside.
2. Sauté the Aromatics:
- In the same pot, add a bit more oil if needed and sauté the diced onion for about 3 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
3. Make the Broth:
- Pour in the beef broth (or red wine) and water, scraping up any browned bits from the bottom of the pot. This adds flavor to your broth.
- Stir in Worcestershire sauce, thyme, rosemary, and bay leaves.
- Return the seared roast to the pot. Make sure the liquid covers at least half of the roast. If needed, add a bit more water or broth.
4. Slow Cook the Roast:
- Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
- Roast for about 3-4 hours, or until the roast is tender and easily shreds with a fork.
5. Prepare the Vegetables:
- About 1 hour before the roast is done, toss the chopped potatoes and carrots in olive oil, salt, and pepper.
- Spread them evenly on a baking sheet in a single layer.
- Roast the vegetables in the oven (on a separate rack from the roast) for 45-60 minutes, or until tender and lightly golden, tossing halfway through for even cooking.
6. Finish the Pot Roast:
- Once the roast is tender, remove it from the oven. Discard the bay leaves.
- Slice or shred the roast, depending on your preference, and return it to the pot to absorb some of the flavorful juices.
- Serve the pot roast with the roasted potatoes and carrots on the side.
Optional:
- If you want a thicker gravy, you can transfer the cooking liquid to a saucepan and simmer it for 10-15 minutes until it reduces and thickens slightly. You can also mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the sauce to thicken.
Serving:
Serve the tender pot roast with the roasted potatoes and carrots for a satisfying, homey meal. You can also add a side of green beans or a simple salad for balance.
Enjoy your delicious pot roast with potatoes and carrots!