Here’s a classic recipe for Pot Roast with Potatoes and Carrots, a comforting and hearty meal that’s perfect for a Sunday dinner or any time you’re craving a filling dish. The slow-cooked beef becomes tender and flavorful, and the vegetables absorb all the delicious juices!
Pot Roast with Potatoes and Carrots
Ingredients:
- 3-4 lb beef chuck roast (or round roast)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 3 cups beef broth (low-sodium preferred)
- 1 cup red wine (optional, can substitute with more broth)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3-4 large potatoes, peeled and cut into large chunks
- 4 large carrots, peeled and cut into 2-inch pieces
- Fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Roast:
- Pat the beef roast dry with paper towels, then season generously with salt and pepper on all sides.
2. Sear the Beef:
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the beef roast and sear it on all sides until it’s nicely browned (about 3-4 minutes per side). This step helps to lock in the flavor.
3. Add Aromatics and Liquids:
- Remove the beef from the pot and set it aside. Add the quartered onion and smashed garlic to the pot, cooking for 2-3 minutes until softened and fragrant.
- Pour in the red wine (if using), scraping the bottom of the pot to deglaze and loosen any browned bits. Add the beef broth, Worcestershire sauce, thyme, and rosemary. Stir to combine.
4. Slow Cook the Roast:
- Return the beef roast to the pot, ensuring it’s submerged in the liquid. Bring the liquid to a simmer, then cover the pot with a lid and reduce the heat to low.
- Let the roast cook for about 2-2.5 hours, or until the beef is fork-tender.
5. Add Potatoes and Carrots:
- After 2 hours, add the peeled and cut potatoes and carrots to the pot, arranging them around the roast. Make sure the vegetables are partially submerged in the cooking liquid.
- Cover and cook for another 45 minutes to 1 hour, or until the potatoes and carrots are tender.
6. Rest the Meat and Serve:
- Once the roast and vegetables are done, remove the beef roast from the pot and let it rest for 10 minutes before slicing or shredding.
- Serve the sliced pot roast with the potatoes and carrots, ladling some of the cooking liquid over the top for extra flavor.
- Garnish with fresh parsley if desired.
Tips:
- For an even more flavorful roast, marinate the beef in the broth, wine, and herbs for a few hours or overnight before cooking.
- If you prefer a thicker gravy, you can remove the roast and vegetables once they’re done, and simmer the remaining liquid over medium-high heat until it reduces to your desired consistency. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) to thicken it.
- This dish also works well in a slow cooker. Simply sear the roast and transfer everything to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
Enjoy your delicious Pot Roast with Potatoes and Carrots—a comforting meal that’s sure to please everyone at the table!