𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

A classic Pot Roast with Potatoes and Carrots is a hearty, comforting meal perfect for a family dinner. The tender roast beef, along with the vegetables, cooks together in a flavorful broth to create a delicious one-pot dish. Here’s a simple and easy recipe to make this dish at home:

Ingredients:

• 3-4 lbs chuck roast (or another cut of your choice, like brisket or round)
• 4-5 medium potatoes, peeled and cut into chunks
• 4 large carrots, peeled and cut into large pieces
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 cups beef broth (or water with beef bouillon cubes)
• 1/2 cup red wine (optional, for depth of flavor)
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp dried thyme
• 1 tbsp dried rosemary (or 2-3 sprigs of fresh rosemary)
• 2 bay leaves
• Salt and pepper to taste
• 1 tbsp cornstarch (optional, for thickening the sauce)

Instructions:

1. Sear the Pot Roast:

• Preheat your oven to 325°F (165°C).
• Heat the olive oil in a large oven-safe pot (Dutch oven) over medium-high heat.
• Season the chuck roast generously with salt and pepper.
• Once the oil is hot, sear the roast on all sides (about 4-5 minutes per side) until it’s browned. This helps to lock in flavor.

2. Add the Aromatics:

• Once the roast is browned, remove it from the pot and set it aside.
• In the same pot, add the quartered onion and smashed garlic. Sauté for about 2-3 minutes until softened and fragrant.

3. Deglaze the Pot:

• Add the red wine (if using) and scrape up any brown bits from the bottom of the pot with a wooden spoon. This adds a lot of flavor to the broth.
• Let the wine cook for 2 minutes to reduce slightly, then add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

4. Add the Roast and Vegetables:

• Return the roast to the pot and surround it with the potatoes and carrots. Make sure the roast is partially submerged in the liquid.
• Cover the pot with a lid and transfer it to the preheated oven.

5. Slow Cook the Pot Roast:

• Cook the roast in the oven for 3-4 hours, or until the meat is fork-tender and easily pulls apart. The vegetables should be tender as well.

6. Thicken the Sauce (Optional):

• If you prefer a thicker gravy, remove the roast and vegetables from the pot and set aside.
• Place the pot on the stove over medium heat and bring the liquid to a simmer. In a small bowl, mix the cornstarch with 2 tablespoons of cold water to form a slurry.
• Slowly whisk the slurry into the simmering broth until the sauce thickens to your desired consistency (about 3-5 minutes).

7. Serve:

• Slice the pot roast or shred it with a fork. Serve it with the potatoes, carrots, and a generous spoonful of the gravy.

Tips:

• Make it in a Slow Cooker: If you prefer, you can make this in a slow cooker. After searing the roast, add it to the slow cooker along with the vegetables and broth. Cook on low for 7-8 hours or high for 4-5 hours until the meat is tender.
• Flavor Boost: For extra flavor, you can add other root vegetables like parsnips or turnips.
• Leftovers: Leftover pot roast can be used in sandwiches, tacos, or added to soups and stews.

Enjoy!

This Pot Roast with Potatoes and Carrots is a comforting and flavorful meal that’s perfect for a cozy dinner. The slow-cooked beef is incredibly tender, and the vegetables absorb all the delicious flavors from the roast and broth.