Pot Roast with Potatoes and Carrots

A classic pot roast with potatoes and carrots is the ultimate comfort food—a hearty, flavorful dish that’s perfect for family dinners or special occasions. The slow-cooked beef becomes tender and juicy, while the potatoes and carrots soak up the savory juices, making every bite irresistible.

Ingredients

For the Pot Roast:

• 3-4 lbs beef chuck roast
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

For the Vegetables:

• 1 lb baby potatoes or large potatoes cut into chunks
• 4 large carrots, peeled and cut into chunks
• 1 large onion, quartered
• 3 garlic cloves, minced

For the Sauce:

• 2 cups beef broth
• 1 cup red wine (optional, or use additional beef broth)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste

Instructions

Step 1: Prepare the Roast

1. Pat the beef chuck roast dry with paper towels. Season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary on all sides.

Step 2: Sear the Meat

1. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
2. Sear the roast for 3-4 minutes per side until browned. This locks in the flavor and creates a delicious crust. Remove the roast and set it aside.

Step 3: Sauté the Aromatics

1. Add the onions, garlic, and tomato paste to the pot. Sauté for 2-3 minutes until fragrant.

Step 4: Deglaze the Pot

1. Pour in the red wine (or beef broth) to deglaze the pot, scraping up any browned bits from the bottom.

Step 5: Assemble the Pot Roast

1. Return the seared roast to the pot.
2. Add the beef broth and Worcestershire sauce, ensuring the liquid covers about half of the roast.

Step 6: Add Vegetables

1. Arrange the potatoes and carrots around the roast. Sprinkle with a little salt and pepper.

Step 7: Cook the Pot Roast

1. Cover the pot with a lid and cook:
   • In the Oven: Preheat to 300°F (150°C) and bake for 3-4 hours.
   • In a Slow Cooker: Transfer everything to a slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
   • On the Stovetop: Simmer on low heat for 3-4 hours.

Step 8: Serve

1. Once the roast is tender and easily pulled apart with a fork, remove it from the pot.
2. Arrange the roast, potatoes, and carrots on a serving platter. Strain and thicken the cooking liquid into a gravy, if desired.

Cooking Tips

1. Choose the Right Cut of Meat: Chuck roast or brisket are ideal for this recipe as they become tender with slow cooking.
2. Thicker Gravy: Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the cooking liquid. Simmer until thickened.
3. Add Herbs for Flavor: Bay leaves and fresh thyme sprigs can elevate the aroma.

Variations

1. Add Celery: Include a few celery stalks for additional flavor and texture.
2. Herbaceous Twist: Use fresh rosemary and thyme for a stronger herb flavor.
3. Gluten-Free Option: Ensure the broth and Worcestershire sauce are gluten-free.

FAQs

1. Can I make this dish ahead of time?
Yes! Pot roast tastes even better the next day. Store in an airtight container in the refrigerator and reheat in the oven or on the stovetop.

2. Can I use a different cut of meat?
Yes, brisket, bottom round, or even pork shoulder can be used, but the cooking time may vary.

3. What if I don’t have a Dutch oven?
You can use a roasting pan covered tightly with foil or transfer everything to a slow cooker after searing the meat.

4. Can I freeze leftovers?
Absolutely! Freeze the pot roast and vegetables in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat.

Pot roast with potatoes and carrots is a timeless recipe that brings warmth to any table. Its rich flavors, tender beef, and perfectly cooked vegetables make it a go-to meal for special occasions or weeknight dinners. Try this recipe today and treat your family to a classic that never goes out of style