A classic Pot Roast with Potatoes and Carrots is a hearty, comforting dish that’s perfect for a family meal or a Sunday dinner. The slow-cooked beef roast becomes incredibly tender and flavorful, and the vegetables soak up all the delicious juices. Here’s a simple and delicious recipe:
Pot Roast with Potatoes and Carrots
Ingredients:
- 3-4 lb chuck roast (or brisket)
- 1 tablespoon olive oil
- 2 teaspoons salt (divided)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 4 cups beef broth (or stock)
- 2 tablespoons tomato paste
- 1/4 cup red wine (optional)
- 4 large carrots, peeled and cut into 2-inch pieces
- 4 large potatoes, peeled and cut into quarters
- Fresh parsley (optional, for garnish)
Directions:
- Prepare the roast:
- Preheat your oven to 325°F (165°C).
- Pat the chuck roast dry with paper towels. Rub the roast with 1 teaspoon of salt, black pepper, garlic powder, onion powder, thyme, and rosemary, coating all sides.
- Sear the roast:
- Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Once the oil is hot, add the roast and sear it on all sides until it’s browned (about 3-4 minutes per side). This helps to develop deep flavor. After searing, remove the roast and set it aside.
- Prepare the cooking liquid:
- In the same pot, add the quartered onion and smashed garlic, and sauté for 2-3 minutes until they begin to soften.
- Stir in the tomato paste and cook for another minute, until the paste deepens in color.
- Add the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- Pour in the beef broth and stir to combine, ensuring the tomato paste is dissolved.
- Cook the pot roast:
- Return the seared roast to the pot, making sure it’s submerged in the liquid.
- Cover the pot with a lid and place it in the preheated oven. Roast for 2 to 2.5 hours, or until the meat is very tender.
- Add the vegetables:
- After 2 hours, remove the pot from the oven and add the carrots and potatoes around the roast.
- Cover the pot again and return it to the oven. Roast for an additional 1 to 1.5 hours, or until the vegetables are tender and the meat is fork-tender.
- Serve:
- Remove the pot from the oven and let the roast rest for 10-15 minutes before slicing.
- Serve the roast with the potatoes, carrots, and some of the pan juices spooned over the top. Garnish with fresh parsley, if desired.
Tips:
- Slow Cooker Option: If you want to make this in the slow cooker, after searing the roast, transfer it to the slow cooker, add the broth, tomato paste, onions, and garlic. Cook on low for 7-8 hours or on high for 4-5 hours. Add the potatoes and carrots in the last 2 hours of cooking.
- Make-Ahead: This dish tastes even better the next day as the flavors continue to meld. It can be reheated in the oven or on the stove.
- Gravy Option: After the roast is done, you can make a gravy by removing the roast and vegetables and simmering the remaining liquid over medium heat until it thickens. Whisk in a bit of flour or cornstarch to thicken, if needed.
This Pot Roast with Potatoes and Carrots is a classic, satisfying meal that’s sure to become a favorite in your household!