Introduction:
Pot roast with potatoes and carrots is the epitome of comfort food. This hearty, slow-cooked dish features tender beef roast, perfectly cooked vegetables, and a flavorful gravy, all coming together in one pot for an effortless yet satisfying meal. It’s a perfect dish for family dinners, special occasions, or meal prepping for the week. The long cooking time ensures the beef is melt-in-your-mouth tender, while the vegetables soak up all the delicious flavors from the roast.
Ingredients:
3-4 lb (1.3-1.8 kg) beef chuck roast
2 tablespoons olive oil
1 large onion, quartered
3 cloves garlic, minced
4 cups beef broth
2 cups red wine (optional, or more beef broth)
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
4-6 medium-sized potatoes, peeled and halved
4 large carrots, peeled and cut into chunks
2 tablespoons cornstarch (optional, for thickening gravy)
Instructions:
Prepare the roast: Season the beef roast generously with salt, pepper, dried thyme, and rosemary.
Sear the roast: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the roast and sear on all sides until browned (about 4-5 minutes per side). Remove the roast from the pot and set aside.
Sauté the aromatics: In the same pot, add the onion and garlic, cooking for 2-3 minutes until softened and fragrant. Stir in the tomato paste and cook for another minute.
Deglaze and simmer: Add the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce for about 3-5 minutes. If not using wine, add beef broth directly.
Add the roast and liquids: Return the seared roast to the pot. Add the beef broth, ensuring the roast is mostly submerged. Add the bay leaf and cover with a lid. Bring to a simmer, then reduce the heat to low. Cook for 2.5-3 hours or until the roast is fork-tender.
Add the vegetables: About 45 minutes before the roast is done, add the halved potatoes and carrot chunks to the pot. Continue cooking until the potatoes and carrots are tender and the roast is fully cooked.
Make the gravy (optional): Once the roast and vegetables are done, remove them from the pot and set aside. For a thicker gravy, whisk in 2 tablespoons of cornstarch mixed with a little cold water into the simmering broth. Cook for 2-3 minutes until thickened.
Serve: Slice the roast against the grain and serve with the potatoes, carrots, and gravy.
Description:
This pot roast with potatoes and carrots is a cozy, filling meal that will warm you up on a chilly day. The slow-cooked beef becomes incredibly tender, infused with the rich flavors of beef broth, red wine, garlic, and herbs. The carrots and potatoes absorb the savory juices, making each bite a delicious combination of flavors. The dish is incredibly versatile and can be paired with a variety of sides for a complete meal. It’s perfect for a Sunday dinner or a comforting family gathering.
Tips:
Browning the roast: Don’t skip the searing step! It locks in flavor and helps develop a rich, deep color for your gravy.
Cutting the vegetables: Try to cut the potatoes and carrots to a uniform size to ensure even cooking.
Slow cooking: For best results, cook the roast low and slow. If using a slow cooker, cook on low for 8 hours.
Leftovers: Leftover pot roast can be used for sandwiches, tacos, or added to soups for another meal.
Variations:
Vegetables: Feel free to add parsnips, turnips, or celery along with the carrots and potatoes for extra flavor.
Herb variations: Add fresh herbs like parsley or thyme sprigs during the last hour of cooking for a fresher, herbal note.
Spicy: Add a pinch of cayenne pepper or chili flakes to the broth if you like a little heat.
Correction:
If your roast isn’t as tender as you’d like, it might need more time. Simply cover and let it cook longer at a low simmer until the meat is fork-tender. If the gravy is too thin, thicken it with a bit of cornstarch or flour mixed with cold water to achieve the right consistency.
Enjoy:
Now, sit back, relax, and enjoy this heartwarming pot roast with potatoes and carrots. This classic dish is sure to be a hit at the dinner table, leaving everyone satisfied and ready for seconds!