A Pot Roast with Potatoes and Carrots is the quintessential comfort food—tender beef, savory vegetables, and rich gravy, all cooked in one pot. It’s perfect for a hearty meal and requires minimal effort. Here’s a classic recipe that will yield a melt-in-your-mouth roast with flavorful vegetables:
Ingredients:
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3-4 lb (1.5-2 kg) chuck roast (or any other pot roast cut like brisket or round)
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2 tbsp vegetable oil (or olive oil)
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1 onion, chopped
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4 cloves garlic, minced
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2 cups beef broth
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1 cup red wine (optional, for richer flavor)
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1 tbsp tomato paste (optional, for depth)
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2 tsp dried thyme (or a few sprigs of fresh thyme)
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1 tsp dried rosemary
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2 bay leaves
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Salt and pepper, to taste
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4 large potatoes, peeled and cut into chunks
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4-5 carrots, peeled and cut into 1-2 inch pieces
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Fresh parsley, chopped (optional for garnish)
Instructions:
1. Sear the Meat:
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Preheat your oven to 325°F (165°C).
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Heat the vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
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Season the chuck roast generously with salt and pepper.
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Once the oil is hot, add the roast to the pot and sear it on all sides until it’s nicely browned, about 3-4 minutes per side. This step helps to lock in flavor.
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After searing, remove the roast from the pot and set it aside.
2. Sauté the Aromatics:
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In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
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Add the minced garlic and sauté for another 1 minute until fragrant.
3. Deglaze and Add Liquids:
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Add the red wine (if using) to the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine cook down for 2-3 minutes.
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Stir in the tomato paste (if using) and cook for 1-2 minutes to develop its flavor.
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Pour in the beef broth and add the thyme, rosemary, and bay leaves. Bring everything to a simmer.
4. Roast the Meat:
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Return the seared roast to the pot, spooning some of the broth over it.
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Cover the pot with a lid and place it in the preheated oven. Roast for 2.5 to 3 hours, or until the roast is fork-tender. Check it halfway through and spoon some liquid over the meat to keep it moist.
5. Add Potatoes and Carrots:
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After about 2 hours, add the peeled and chopped potatoes and carrots to the pot. Make sure they’re submerged in the liquid as much as possible.
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Cover the pot again and continue roasting for 45 minutes to 1 hour until the potatoes and carrots are tender.
6. Finishing Touches:
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Once the roast and vegetables are done, remove the pot from the oven. Let the roast rest for about 10 minutes before slicing it.
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Discard the bay leaves and adjust the seasoning of the gravy with more salt and pepper, if needed.
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Serve the pot roast slices with the potatoes and carrots. Pour some of the gravy over the top.
7. Serve and Garnish:
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Garnish with freshly chopped parsley for a touch of color and freshness.
Tips:
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Slow Cooker Option: If you prefer to use a slow cooker, after searing the meat and sautéing the onions and garlic, transfer everything to the slow cooker. Add the beef broth and vegetables, cover, and cook on low for 6-8 hours or high for 4-5 hours until the meat is tender.
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For Extra Flavor: Add a few tablespoons of Worcestershire sauce or a splash of balsamic vinegar to the broth for even more depth of flavor.
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Gravy: If you want a thicker gravy, remove the vegetables and roast, then simmer the liquid on the stove until it reduces to your desired consistency. You can also whisk in a slurry of cornstarch and water to thicken it faster.
How to Serve:
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Serve the pot roast with mashed potatoes, crusty bread, or a light salad to balance the richness. The tender meat, flavorful veggies, and delicious gravy are sure to be a hit at the dinner table.
Enjoy your warm, comforting pot roast dinner!