Pot Roast with Potatoes and Carrots is a classic, hearty dish that’s perfect for a cozy dinner. Slow-cooked to perfection, the beef becomes tender, and the vegetables soak up all the delicious flavors. Here’s a simple recipe for making this comforting meal:
Pot Roast with Potatoes and Carrots
Ingredients:
- 3-4 lb (1.4-1.8 kg) boneless beef chuck roast (or any roast suitable for slow cooking)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 cups beef broth (or stock)
- 1 cup dry red wine (optional, or substitute with more broth)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme (or 4 sprigs fresh thyme)
- 1 teaspoon dried rosemary (or 2 sprigs fresh rosemary)
- 2 bay leaves
- 6 medium potatoes, peeled and halved or quartered (depending on size)
- 4 large carrots, peeled and cut into 2-inch pieces
Directions:
- Season and Sear the Roast:
- Preheat your oven to 325°F (160°C).
- Pat the beef roast dry with paper towels. Season generously with salt and pepper on all sides.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Once hot, add the roast and sear it on all sides for about 3-4 minutes per side until browned. Remove the roast from the pot and set aside.
- Sauté the Aromatics:
- In the same pot, add the sliced onion and sauté for 3-4 minutes, until softened.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.
- Deglaze and Build the Sauce:
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce a bit.
- Add the beef broth, thyme, rosemary, and bay leaves to the pot. Stir to combine.
- Roast the Beef:
- Return the seared roast to the pot, nestling it into the broth and vegetable mixture. The liquid should come about halfway up the roast.
- Bring the liquid to a simmer, then cover the pot with a lid or tightly with aluminum foil.
- Place the pot in the preheated oven and roast for about 2.5 to 3 hours, or until the meat is tender and easily shreds with a fork.
- Add the Vegetables:
- About 1 hour before the roast is finished, add the peeled and halved potatoes and the carrot pieces to the pot around the roast.
- Continue roasting for the remaining time, until the potatoes and carrots are tender and the roast is fork-tender.
- Finish and Serve:
- Once the roast is done, remove the pot from the oven. Discard the bay leaves and any woody herb stems.
- Slice or shred the roast, and serve it with the potatoes, carrots, and the flavorful broth from the pot.
Tips:
- For a thicker gravy: After removing the roast and vegetables, you can place the pot over medium heat on the stovetop and simmer the liquid to reduce it. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth until it thickens.
- Slow Cooker Option: To make this in a slow cooker, follow steps 1 and 2 to sear the roast and sauté the vegetables. Then transfer everything to the slow cooker, adding the potatoes and carrots. Cook on low for 7-8 hours or high for 4-5 hours.
- Substitutions: If you don’t have red wine, you can use a splash of balsamic vinegar or skip it entirely. You can also add parsnips or other root vegetables to the mix.
This Pot Roast with Potatoes and Carrots is a classic, comforting meal that’s perfect for family gatherings, holidays, or any time you’re craving a hearty, delicious dish. Enjoy!