This Pot Roast with Potatoes and Carrots is the quintessential comfort food that warms the soul and fills the belly. With tender, succulent meat simmered to perfection alongside sweet carrots and hearty potatoes, this dish is not only delicious but also incredibly satisfying. Whether it’s a cozy Sunday dinner or a weeknight meal, this pot roast recipe is sure to become a beloved family tradition.
Ingredients:
- For the Pot Roast:
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- For the Vegetables:
- 4 large carrots, cut into 2-inch pieces
- 4 large potatoes, peeled and quartered
- 1 cup celery, chopped (optional)
- Fresh parsley, for garnish (optional)
Instructions:
- Prepare the Roast:
- Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper.
- Sear the Meat:
- In a large Dutch oven or heavy pot, 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. This step helps to lock in the flavors and juices.
- Sauté the Aromatics:
- Remove the roast from the pot and set aside. In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze the Pot:
- Pour in the beef broth, scraping the bottom of the pot to release any browned bits. This adds depth to the flavor of the broth.
- Add Flavorings:
- Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Mix well.
- Combine Ingredients:
- Return the seared roast to the pot, nestling it into the liquid. Bring to a simmer.
- Add Vegetables:
- Carefully add the carrots, potatoes, and celery (if using) around the roast. The vegetables should be partially submerged in the broth.
- Slow Cook:
- Cover the pot with a lid and reduce the heat to low. Let it simmer for about 3 to 4 hours, or until the meat is fork-tender and the vegetables are cooked through. You can also cook this in a preheated oven at 325°F (160°C) for the same duration.
- Serve:
- Once done, remove the roast from the pot and let it rest for 10-15 minutes before slicing. Discard the bay leaves. Serve the sliced roast alongside the potatoes and carrots, garnished with fresh parsley if desired. Spoon some of the cooking liquid over the top for added flavor.