🥩 Classic Pot Roast with Potatoes and Carrots
Ingredients:
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3–4 lb (1.5–2 kg) chuck roast (well-marbled)
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Salt and black pepper
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2 tablespoons olive oil
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1 large onion, sliced
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4 cloves garlic, minced
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2 tablespoons tomato paste (optional, adds depth)
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1 cup red wine (or beef broth)
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2½ cups beef broth
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4–5 carrots, peeled and cut into large chunks
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1½ lbs baby potatoes or halved Yukon golds
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2 sprigs fresh rosemary (or 1 tsp dried)
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2–3 sprigs fresh thyme (or 1 tsp dried)
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1 bay leaf
🧑🍳 Instructions:
1. Prep the Roast:
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Pat the chuck roast dry and season generously with salt and pepper.
2. Sear the Meat:
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In a large Dutch oven, heat olive oil over medium-high heat.
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Sear the roast on all sides until deep brown (about 4–5 minutes per side). Remove and set aside.
3. Sauté Aromatics:
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In the same pot, reduce heat slightly and sauté onion until soft (about 5 minutes).
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Add garlic and tomato paste, cooking for 1–2 minutes more.
4. Deglaze:
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Pour in wine (or 1 cup broth), scraping the bottom to release browned bits. Simmer for 2 minutes.
5. Braise:
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Return roast to the pot. Add broth until meat is about 2/3 submerged.
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Add rosemary, thyme, and bay leaf.
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Cover and cook:
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Oven: 3–3½ hours at 300°F (150°C)
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Stovetop: Simmer gently for 3–4 hours
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6. Add Veggies:
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With 1½ hours remaining, add carrots and potatoes around the roast. Cover and continue braising.
7. Finish and Serve:
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When roast is fork-tender, remove herbs. Taste broth and adjust seasoning.
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Slice or shred the roast, and serve with the vegetables and braising juices spooned over top.
Optional: For a thicker gravy, remove roast and veggies, and simmer the liquid with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) until thickened.
Would you like a slow cooker or Instant Pot version of this recipe?