Here’s a classic recipe for Pot Roast with Potatoes and Carrots that’s tender, flavorful, and perfect for a hearty meal.
Ingredients:
- 3-4 lbs beef chuck roast (or any cut suitable for slow cooking)
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, you can substitute with more broth)
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary)
- 2 bay leaves
- Salt and black pepper, to taste
- 4-5 medium potatoes, peeled and cut into chunks
- 4-5 medium carrots, peeled and cut into large chunks
- 1 tbsp cornstarch (optional, for thickening gravy)
Instructions:
- Prep the Roast: Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
- Sear the Roast: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the roast for about 4-5 minutes on each side, until browned. This step adds great flavor to the dish.
- Sauté the Aromatics: Remove the roast from the pot and set it aside. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot.
- Deglaze the Pot: Add the red wine (if using) to the pot and bring to a simmer for 2-3 minutes to reduce slightly. If you’re not using wine, you can skip this step and go straight to adding the beef broth.
- Add Broth and Seasonings: Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine. Taste and adjust seasoning with salt and pepper if needed.
- Return the Roast to the Pot: Place the seared roast back into the pot, ensuring it’s mostly submerged in the liquid. Bring the liquid to a simmer, then cover with a lid.
- Slow Cook: Reduce the heat to low and simmer for about 3-4 hours, or until the roast is fork-tender. If using a slow cooker, you can transfer everything to the slow cooker and cook on low for 6-8 hours.
- Add Potatoes and Carrots: After 2 hours of cooking, add the potatoes and carrots to the pot. Make sure they’re submerged in the broth. Continue cooking for the remaining time, or until the potatoes and carrots are tender and the roast is completely tender.
- Thicken the Gravy (optional): Once the roast is done, remove the roast and vegetables from the pot. If you’d like a thicker gravy, whisk 1 tbsp cornstarch into a small amount of cold water and stir it into the broth. Bring the sauce to a simmer, stirring until it thickens.
- Serve: Slice the pot roast against the grain and serve with the potatoes and carrots, spooning the rich gravy over the top.
Enjoy your hearty, delicious pot roast with potatoes and carrots! This is a comforting dish perfect for colder weather.