A classic Pot Roast with Potatoes and Carrots is a comforting, hearty dish perfect for a Sunday dinner or any time you’re craving something filling and flavorful. This recipe slow-cooks the beef until it’s tender and juicy, with veggies soaking up all the delicious flavors. Here’s a simple, delicious recipe for you to try:
Pot Roast with Potatoes and Carrots
Ingredients:
- 3 to 4 lbs boneless beef chuck roast (or similar cut)
- 2 tbsp olive oil
- Salt and pepper (to taste)
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 4 cups beef broth (or water and beef bouillon)
- 1 cup red wine (optional, or use more broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 2 sprigs fresh rosemary)
- 2 bay leaves
- 6-8 medium potatoes, peeled and cut into chunks (Yukon Gold or Russet work well)
- 4-6 large carrots, peeled and cut into 2-inch pieces
Directions:
- Prepare the roast:
- Pat the roast dry with paper towels and season generously with salt and pepper on all sides.
- Brown the roast:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. When the oil is hot, add the roast and sear it on all sides until browned (about 4-5 minutes per side). This step adds lots of flavor.
- Sauté the vegetables:
- Remove the roast from the pot and set it aside. Add the chopped onion and garlic to the pot, sautéing for about 2-3 minutes, until the onion is softened and fragrant.
- Deglaze the pot:
- Stir in the tomato paste and cook for 1 minute. Then, pour in the wine (if using) to deglaze the pot, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
- Add the broth and seasonings:
- Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine. Taste and adjust seasoning if necessary.
- Cook the roast:
- Return the roast to the pot, making sure it’s submerged in the liquid as much as possible. Bring the mixture to a simmer.
- Cover the pot with a lid and transfer it to the oven. Cook at 325°F (160°C) for 2 to 3 hours, or until the roast is fork-tender and easily shreds.
- Add the potatoes and carrots:
- About 1 hour before the roast is done, add the potatoes and carrots to the pot, arranging them around the roast. Cover and continue cooking until the vegetables are tender and the roast is fully cooked.
- Serve:
- Remove the roast from the pot and let it rest for 10 minutes before slicing it against the grain. Discard the bay leaves and any herb stems from the pot. Serve the roast with the potatoes and carrots, spooning some of the flavorful cooking liquid over the top.
Tips:
- Slow Cooker Option: If you prefer using a slow cooker, follow the same steps for browning the roast and sautéing the vegetables, then transfer everything to the slow cooker. Cook on low for 7-8 hours or until the meat is tender.
- Make it Gravy: If you want a thicker gravy, remove some of the liquid, then whisk in a little cornstarch or flour to thicken before serving.
- Vegetable Variations: You can also add parsnips, turnips, or onions for added flavor and variety.
Enjoy your Pot Roast with Potatoes and Carrots—it’s the ultimate cozy, one-pot meal that’s perfect for family gatherings or a comforting dinner!