Pot Roast with Potatoes and Carrots is a classic, hearty, and comforting meal that’s perfect for family dinners. Slow-cooked to tender perfection, this dish combines a juicy roast with flavorful vegetables in a rich, savory broth. Here’s a simple and delicious recipe for a classic pot roast:
Ingredients:
- 3-4 lb (1.4-1.8 kg) chuck roast (or another cut suitable for slow cooking, like brisket)
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth (or stock)
- 1 cup red wine (optional, or use more beef broth)
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 6 medium-sized potatoes, peeled and cut into chunks
- 4-5 large carrots, peeled and cut into 2-inch pieces
- Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Prepare the Roast:
- Pat the chuck roast dry with paper towels. This will help the meat sear properly.
- Season the roast generously with salt and pepper on all sides.
2. Sear the Roast:
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
- Once the oil is hot, add the roast and sear it on all sides for about 3-4 minutes per side, until it is browned. This will help lock in the flavors. Once seared, remove the roast and set it aside.
3. Sauté the Vegetables:
- In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes, until softened and fragrant.
- Add the tomato paste and cook for another minute, stirring to combine. This deepens the flavor of the sauce.
4. Deglaze the Pot:
- Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add the beef broth, thyme, rosemary, and bay leaves. Stir to combine.
5. Cook the Pot Roast:
- Return the roast to the pot, making sure it’s submerged in the liquid.
- Bring the mixture to a simmer, then cover the pot with a lid. Reduce the heat to low and let the roast cook for about 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
6. Add the Vegetables:
- After 2.5-3 hours, add the potatoes and carrots to the pot around the roast. Make sure the vegetables are submerged in the liquid.
- Cover and continue to cook for an additional 45 minutes to 1 hour, until the vegetables are tender.
7. Serve:
- Once the pot roast, potatoes, and carrots are done, remove the roast from the pot and place it on a cutting board. Let it rest for 10-15 minutes before slicing.
- Slice the roast against the grain, then serve it with the potatoes, carrots, and the flavorful broth.
8. Garnish:
- Garnish the pot roast with freshly chopped parsley if desired.
Tips:
- For a thicker gravy: You can remove the roast and vegetables after cooking, then bring the liquid to a simmer and reduce it to your desired consistency. You can also mix a tablespoon of cornstarch with a tablespoon of water and stir it into the broth to thicken.
- Slow Cooker Option: You can also make this recipe in a slow cooker. Brown the roast and sauté the vegetables, then add everything to the slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours.
- Other Vegetables: Feel free to add other vegetables like parsnips, celery, or turnips to the pot for added flavor.
This Pot Roast with Potatoes and Carrots is a delicious, one-pot meal that’s perfect for a cozy, filling dinner. The tender beef, flavorful broth, and perfectly cooked vegetables make it a meal everyone will love! Enjoy!