Here’s a classic Pot Roast with Potatoes and Carrots recipe that’s perfect for a comforting, hearty meal!
Ingredients:
- 3-4 lb beef chuck roast (or another cut of your choice)
- 2 tbsp olive oil (for searing)
- Salt and pepper (to taste)
- 1 onion, peeled and quartered
- 4 garlic cloves, peeled and smashed
- 4 cups beef broth (or water + beef bouillon cubes)
- 1 cup red wine (optional, for extra flavor)
- 2 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 2 tsp dried rosemary (or 2-3 sprigs fresh rosemary)
- 2 bay leaves
- 6-8 medium-sized potatoes (Yukon Gold or Russet), peeled and cut into quarters
- 4 large carrots, peeled and cut into large chunks
- 1 tbsp cornstarch (optional, for gravy thickening)
Instructions:
1. Preheat oven:
Preheat your oven to 325°F (165°C).
2. Sear the roast:
- Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
- Season the chuck roast generously with salt and pepper.
- Once the oil is hot, place the roast in the pot and sear on all sides until browned (about 4-5 minutes per side). This helps to lock in the flavors.
- Remove the roast from the pot and set it aside.
3. Prepare the vegetables:
- In the same pot, add the quartered onion and garlic cloves. Sauté for a few minutes, until fragrant and slightly browned.
- Add the red wine (if using) to deglaze the pan, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
4. Add the broth and seasonings:
- Return the roast to the pot.
- Add the beef broth, thyme, rosemary, and bay leaves.
- Bring the mixture to a simmer, then cover with a lid and transfer the pot to the preheated oven.
5. Roast the meat:
- Let the roast cook for about 2 ½ to 3 hours, or until the meat is fork-tender and easily pulls apart. Check halfway through and add more broth if needed to ensure there’s enough liquid.
- After 2 ½ hours, add the potatoes and carrots around the roast.
6. Finish cooking:
- Continue roasting for another 1 hour, until the potatoes and carrots are fork-tender.
7. Make the gravy (optional):
- Once the roast and vegetables are done, remove the roast from the pot and set it aside to rest for 10 minutes.
- For gravy, strain the liquid and return it to the pot, discarding the herbs and vegetables.
- Bring the broth to a simmer over medium heat. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, and slowly whisk it into the simmering broth until it thickens to your desired consistency.
8. Serve:
- Slice or shred the roast and serve it with the potatoes, carrots, and gravy.
Enjoy your delicious pot roast dinner! It’s the perfect comfort food for any occasion!