Pot Roast with Potatoes and Carrots

Here’s a classic and comforting Pot Roast with Potatoes and Carrots recipe that’s easy to make and packed with flavor!

Ingredients:

• 3-4 lb chuck roast (or your preferred cut of beef)
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 4 medium potatoes, peeled and cut into chunks
• 4 large carrots, peeled and cut into chunks
• 2 cups beef broth (or water with bouillon)
• 1 cup red wine (optional, or use additional broth)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper, to taste

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Sear the Roast:
   • Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
   • Season the chuck roast generously with salt and pepper. Once the oil is hot, sear the roast on all sides until browned (about 4-5 minutes per side). This will help lock in the flavors.
3. Sauté the Aromatics:
   • Once the roast is seared, remove it from the pot and set it aside.
   • Add the chopped onion and garlic to the same pot, cooking for 2-3 minutes until softened.
4. Deglaze the Pot:
   • Stir in the tomato paste and cook for 1-2 minutes.
   • Pour in the red wine (if using) or a bit of the beef broth to deglaze the pot, scraping up any browned bits from the bottom of the pot with a wooden spoon.
5. Add the Broth and Herbs:
   • Return the roast to the pot and add the remaining beef broth, thyme, rosemary, and bay leaves. Bring the liquid to a simmer.
6. Roast in the Oven:
   • Cover the pot with a lid and transfer it to the preheated oven. Roast for about 2-2.5 hours, or until the meat is tender and easily shreds with a fork. Check occasionally to make sure there’s enough liquid; add a bit more broth if needed.
7. Add the Vegetables:
   • About 1 hour before the roast is done, add the potatoes and carrots to the pot around the roast. Stir them into the liquid and continue cooking.
8. Finish and Serve:
   • Once the pot roast is tender and the vegetables are cooked through, remove the pot from the oven.
   • Let the roast rest for a few minutes before slicing or shredding it. Discard the bay leaves.
   • Serve the pot roast with the potatoes and carrots, and spoon some of the cooking liquid over everything for extra flavor.

Tips:

• For an extra rich flavor, you can brown the roast in a bit of butter instead of oil.
• Feel free to add other vegetables like parsnips or celery if you like.
• You can also make this in a slow cooker by searing the roast first and then adding everything to the slow cooker, cooking on low for 7-8 hours.

This Pot Roast with Potatoes and Carrots is the perfect hearty meal for any occasion. Enjoy the melt-in-your-mouth tender roast with the comforting flavors of the vegetables!