Pot Roast with Potatoes and Carrots is a comforting and hearty meal that’s perfect for a family dinner or a Sunday roast. The beauty of a pot roast is that it requires minimal effort and lets the slow cooking process do the work, resulting in tender, juicy beef, soft potatoes, and flavorful carrots. The key is cooking it low and slow to let the flavors meld together.
Here’s a simple recipe for Pot Roast with Potatoes and Carrots:
Ingredients:
- 3-4 lb beef chuck roast (boneless or bone-in)
- 1 tbsp olive oil (for searing)
- Salt and freshly ground black pepper (to season)
- 1 onion (sliced)
- 4 cloves garlic (minced)
- 1 cup beef broth (low-sodium preferred)
- 1 cup red wine (or additional beef broth, if you prefer no wine)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1-2 sprigs fresh rosemary (or 1 tsp dried)
- 2-3 sprigs fresh thyme (or 1 tsp dried)
- 4-5 medium potatoes (Yukon Gold or Russet, peeled and quartered)
- 4-5 carrots (peeled and cut into large chunks)
- 1 bay leaf
- Optional: 1/2 tsp onion powder and garlic powder (for extra flavor)
Instructions:
-
Preheat and prepare the pot roast:
- Preheat your oven to 325°F (163°C).
- Pat the beef chuck roast dry with paper towels. Season it generously with salt and black pepper on 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, sear the roast for about 3-4 minutes on each side until it’s browned and has a nice crust. This step enhances the flavor and seals in the juices.
-
Prepare the vegetables:
- Remove the roast from the pot and set it aside. In the same pot, add the sliced onion and cook for about 3 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
-
Deglaze the pot:
- Add the red wine (or additional broth) to deglaze the pot, scraping up any browned bits stuck to the bottom with a wooden spoon.
- Stir in the tomato paste, Worcestershire sauce, and beef broth. Add the rosemary, thyme, and bay leaf. Bring everything to a simmer.
-
Cook the roast:
- Return the seared roast to the pot, making sure it’s partially submerged in the liquid.
- Cover the pot with a tight-fitting lid and place it in the preheated oven.
- Roast for about 2 hours, then add the potatoes and carrots. (If you want extra flavor, you can season the veggies with a little salt, pepper, and garlic powder before adding them to the pot.)
- Continue roasting for another 1.5-2 hours, or until the roast is fork-tender and the vegetables are soft. You can check the tenderness of the roast by inserting a fork; it should pull apart easily.
-
Finishing touches:
- Once the pot roast is done, remove it from the oven and let it rest for 10-15 minutes before slicing. Discard the rosemary sprigs, thyme stems, and bay leaf.
- Serve the pot roast with the tender potatoes and carrots. Spoon some of the delicious cooking liquid over the top for extra flavor.
This Pot Roast with Potatoes and Carrots is the ultimate comfort food. The beef becomes melt-in-your-mouth tender as it slowly braises in the broth and wine, while the potatoes and carrots soak up all those savory juices. It’s a one-pot meal that’s perfect for feeding a crowd or having leftovers for the next day.
You can also add other root vegetables like parsnips or turnips, or even some green beans towards the end of the cooking time for added texture.
Would you serve this with any side dishes, like bread or a salad, to complete the meal?