This comforting and hearty pot roast is a classic family meal. A flavorful chuck roast is slow-cooked with tender potatoes and carrots in a rich, savory broth.
Ingredients:
- For the Pot Roast:
- 3-4 pound chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- For the Vegetables:
- 1 pound small potatoes, quartered
- 1 pound carrots, cut into 2-inch pieces
- Garnish (Optional):
- Fresh thyme sprigs
Instructions:
- Sear the Roast:
- Season the chuck roast generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Sear the roast on all sides until browned, about 3-5 minutes per side.
- Remove the roast from the pot and set aside.
- Sauté Aromatics:
- Add the chopped onion to the pot and cook for 5-7 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Deglaze and Add Liquids:
- Pour in the diced tomatoes (undrained), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Return Roast and Simmer:
- Return the chuck roast to the pot.
- Bring the liquid to a simmer, then reduce heat to low.
- Cover the pot and simmer for 2-3 hours, or until the roast is very tender and falls apart easily when pierced with a fork.
- Add Vegetables:
- Add the quartered potatoes and carrots to the pot.
- Cover and continue to simmer for another 30-45 minutes, or until the potatoes and carrots are tender.
- Rest and Serve:
- Remove the pot roast and vegetables from the pot and transfer them to a serving platter.
- Let the roast rest for 10-15 minutes before shredding or slicing.
- You can thicken the sauce by simmering it uncovered over medium heat for 10-15 minutes, if desired.
- Discard the bay leaf.
- Garnish with fresh thyme sprigs, if desired.
- Serve the pot roast with the cooked potatoes, carrots, and sauce.
Tips and Notes:
- Chuck Roast: Chuck roast is ideal for pot roast because it becomes very tender and flavorful when slow-cooked.
- Vegetable Variations: You can add other vegetables like celery, parsnips, or turnips.
- Red Wine: For added flavor, you can deglaze the pot with red wine after sautéing the onions.
- Slow Cooker Option: You can also cook this pot roast in a slow cooker. Cook on low for 8-10 hours, adding the vegetables in the last 2-3 hours.
- Thickening the Sauce: You can thicken the sauce with a slurry of cornstarch or flour mixed with water.
- Shredding the Roast: For shredded pot roast, use two forks to shred the cooked roast.
Enjoy your delicious Classic Pot Roast with Potatoes and Carrots!