Pot Roast with Potatoes and Carrots

A Pot Roast with Potatoes and Carrots is a classic comfort food dish that’s perfect for a cozy dinner, especially for gatherings or family meals. The roast comes out tender and flavorful, with deliciously cooked vegetables. Here’s a simple yet flavorful recipe for you to try:

Pot Roast with Potatoes and Carrots

Ingredients:

• 3-4 lb (1.4-1.8 kg) beef chuck roast (or another cut suitable for slow cooking)
• 2 tablespoons olive oil (for searing)
• Salt and pepper, to taste
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth (or stock)
• 1 cup red wine (optional, but adds great depth of flavor)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme (or fresh thyme)
• 1 teaspoon dried rosemary (or fresh rosemary)
• 1-2 bay leaves
• 6-8 medium potatoes, peeled and cut into chunks
• 4-5 large carrots, peeled and cut into chunks
• 1 cup frozen peas (optional, for added color and flavor)

Instructions:

1. Preheat the oven:
   Preheat your oven to 325°F (165°C).
2. Season the roast:
   Pat the beef roast dry with paper towels. Season generously with salt and pepper on all sides.
3. Sear the roast:
   Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Once hot, add the roast and sear it for 3-4 minutes on each side until it forms a brown, caramelized crust. Remove the roast from the pot and set it aside.
4. Sauté the aromatics:
   In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until softened and fragrant.
5. Deglaze the pot:
   Add the red wine (if using) to the pot, scraping the bottom with a wooden spoon to loosen any browned bits. Let it cook for about 2-3 minutes to reduce slightly.
6. Add the liquids and herbs:
   Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring to a simmer.
7. Return the roast to the pot:
   Place the seared roast back into the pot, making sure it’s partially submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
8. Roast the beef:
   Cook the roast in the oven for about 2 1/2 to 3 hours, or until the roast is tender and easily pulls apart with a fork.
9. Add the vegetables:
   After 2 1/2 to 3 hours, add the potatoes and carrots around the roast. Cover the pot again and cook for an additional 45 minutes to 1 hour, or until the vegetables are tender.
10. Optional: Add peas:
    If you want to add peas for extra color and flavor, stir them in about 10-15 minutes before the end of the cooking time.
11. Rest and serve:
    Once everything is cooked, remove the roast from the oven. Let it rest for 10 minutes before slicing. Serve the roast with the potatoes, carrots, and a bit of the rich sauce from the pot.

Enjoy:

This Pot Roast with Potatoes and Carrots is incredibly tender and full of flavor. The beef becomes melt-in-your-mouth with the slow cooking process, and the vegetables soak up all the savory goodness from the broth and herbs. It’s a perfect dish for chilly days or when you need a hearty meal that the whole family will love!

Let me know how it turns out or if you need any variations!