A tender, fall-apart pot roast cooked with hearty potatoes and sweet carrots in a flavorful broth. Perfect for a cozy family dinner.
Ingredients:
- For the Roast:
- 3-4 pound beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 cup red wine (optional, but adds great flavor)
- 2 tablespoons Worcestershire sauce
- For the Vegetables:
- 1.5 pounds potatoes (such as Yukon Gold or red potatoes), cut into 2-inch chunks
- 1 pound carrots, peeled and cut into 2-inch chunks
- 2 tablespoons cornstarch (optional, for thickening the gravy)
- 2 tablespoons cold water (optional, mixed with the cornstarch)
- Fresh parsley, chopped (for garnish)
Instructions:
- Sear the Roast:
- Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the roast on all sides until browned, about 2-3 minutes per side. This step is crucial for developing flavor.
- Remove the roast from the pot and set aside.
- Sauté the Aromatics:
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
- Add the minced garlic, thyme, and rosemary, and cook for another minute until fragrant.
- Deglaze and Braise:
- Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits.
- Add the worcestershire sauce.
- Return the roast to the pot. Bring the liquid to a simmer, then reduce the heat to low.
- Cover the pot tightly and simmer for 2.5-3 hours, or until the roast is very tender and easily pierced with a fork.
- Add the Vegetables:
- Add the potatoes and carrots to the pot.
- Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.
- Thicken the Gravy (Optional):
- If you want a thicker gravy, whisk together the cornstarch and cold water in a small bowl.
- Stir the cornstarch slurry into the pot.
- Bring the liquid to a simmer and cook for a few minutes, stirring constantly, until the gravy thickens.
- Serve:
- Remove the roast from the pot and shred it with two forks.
- Return the shredded roast to the pot.
- Ladle the pot roast, potatoes, and carrots into bowls.
- Garnish with fresh parsley.
Tips and Variations:
- For even more flavor, you can add a bay leaf to the braising liquid.
- You can substitute other root vegetables, such as parsnips or turnips, for the potatoes or carrots.
- If you do not have red wine, you can substitute additional beef broth.
- A slow cooker can also be used. Sear the meat, then place all ingredients into the slow cooker, and cook on low for 8 hours.
- For a deeper richer flavor, a tablespoon of tomato paste can be added with the onions and garlic.
Enjoy your delicious pot roast!