Pot roast with potatoes and carrots is a classic, comforting meal that’s perfect for a cozy dinner. The tender, slow-cooked beef, flavorful vegetables, and savory broth make this dish a hearty favorite. Here’s how to make it:
Ingredients:
- For the Pot Roast:
- 3-4 lb beef chuck roast (or brisket)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth (or stock)
- 1 cup dry red wine (optional, can replace with more broth)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme (or 2-3 sprigs fresh thyme)
- 2 teaspoons dried rosemary (or 2-3 sprigs fresh rosemary)
- 2 bay leaves
- 1 tablespoon Worcestershire sauce (optional)
- For the Vegetables:
- 4-5 medium potatoes (Yukon Gold or Russet), peeled and cut into chunks
- 4-5 medium carrots, peeled and cut into chunks
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Sear the Pot Roast:
- Preheat your oven to 300°F (150°C).
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Season the beef roast generously with salt and pepper.
- Once the oil is hot, sear the roast on all sides until browned (about 3-4 minutes per side). This helps lock in flavor. Remove the roast from the pot and set it aside.
2. Sauté the Vegetables:
- In the same pot, add chopped onion and garlic. Sauté for 2-3 minutes until softened.
- Stir in the tomato paste and cook for another 1-2 minutes to enhance its flavor.
- Pour in the red wine (if using), scraping the bottom of the pot with a wooden spoon to release any browned bits.
- Add the beef broth, Worcestershire sauce (if using), thyme, rosemary, and bay leaves. Stir to combine.
3. Cook the Pot Roast:
- Return the seared roast to the pot, making sure it’s mostly submerged in the broth and liquid.
- Bring the liquid to a simmer, then cover the pot with a lid and place it in the preheated oven.
- Roast for about 2-2.5 hours, or until the roast is tender and easily pulls apart with a fork.
4. Add the Vegetables:
- After about 2 hours, carefully remove the pot from the oven.
- Add the potatoes and carrots around the roast in the pot, seasoning them with salt and pepper.
- Cover the pot again and return it to the oven for another 1 hour, or until the vegetables are tender and the roast is fork-tender.
5. Finish and Serve:
- Remove the pot roast from the oven and discard the bay leaves and herb stems (if using fresh herbs).
- Let the roast rest for about 10 minutes before slicing it against the grain for maximum tenderness.
- Serve the pot roast slices with the potatoes and carrots, spooning the flavorful broth over the top.
6. Optional Garnish:
- Sprinkle freshly chopped parsley over the dish for a pop of color and added flavor.
This pot roast with potatoes and carrots is perfect for a family dinner or a special Sunday meal. It’s warm, satisfying, and full of rich, hearty flavors!