A Classic Pot Roast with Potatoes and Carrots is a comforting, one-pot meal that’s perfect for a cozy dinner. The slow-cooked beef becomes incredibly tender, and the vegetables soak up all the savory goodness. Here’s how you can make it:
Ingredients:
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3-4 lb (1.5-2 kg) chuck roast (or another roast like brisket or round)
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2 tbsp vegetable oil (or olive oil)
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1 onion, chopped
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4 cloves garlic, minced
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2 cups beef broth
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1 cup red wine (optional, for extra depth of flavor)
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1 tbsp tomato paste (optional, for richness)
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2 tsp dried thyme (or a few sprigs of fresh thyme)
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1 tsp dried rosemary
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1-2 bay leaves
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Salt and pepper, to taste
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4 medium potatoes, peeled and cut into chunks
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4-5 carrots, peeled and cut into 1-2 inch pieces
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Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Sear the Roast:
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Preheat your oven to 325°F (165°C).
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Heat the vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
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Season the chuck roast generously with salt and pepper. Once the pot is hot, sear the roast on all sides for about 3-4 minutes per side until it’s nicely browned. This helps lock in flavor and juices.
2. Sauté Aromatics:
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Remove the roast from the pot and set it aside.
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In the same pot, add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
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Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Deglaze and Add Liquids:
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Add the red wine to the pot (if using), scraping the bottom to deglaze and release all those flavorful brown bits.
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Stir in the tomato paste (if using) and cook for 2 minutes.
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Add the beef broth, thyme, rosemary, and bay leaves. Bring everything to a simmer.
4. Roast the Meat:
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Return the seared roast to the pot. Spoon some of the liquid over the roast.
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Cover the pot with a lid and place it in the preheated oven. Roast for about 2.5 to 3 hours, or until the roast is fork-tender. If your roast is smaller, check at the 2-hour mark.
5. Add Vegetables:
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After about 2 hours, add the potatoes and carrots to the pot around the roast. Spoon some of the liquid over the vegetables.
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Cover and continue roasting for an additional 45 minutes to 1 hour, until the potatoes and carrots are tender.
6. Finish and Serve:
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Once the roast and vegetables are done, remove the pot from the oven. Let the roast rest for 10 minutes before slicing.
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Serve slices of the pot roast with the potatoes and carrots. Spoon some of the flavorful gravy from the pot over the meat and veggies.
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Garnish with fresh parsley if desired.
Tips:
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Slow Cooker Option: You can also make this in a slow cooker. After searing the meat and sautéing the onion and garlic, transfer everything to the slow cooker, including the broth and vegetables. Cook on low for 6-8 hours or high for 4-5 hours until the meat is tender.
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Vegetables: Feel free to add other root vegetables like parsnips, turnips, or celery to make it even heartier.
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Leftovers: Pot roast makes great leftovers! You can shred the meat for sandwiches or use it in stews or soups.
How to Serve:
Serve your classic pot roast with a side of crusty bread to soak up the delicious gravy, or pair it with a light salad for balance. It’s a comforting, satisfying meal perfect for Sunday dinners or special occasions!
Enjoy your cozy, hearty pot roast!