Pot Roast with Potatoes and Carrots Recipe

Pot Roast with Potatoes and Carrots Recipe

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This succulent Pot Roast with Potatoes and Carrots is the epitome of comfort food. Slow-cooked to perfection, the tender roast is paired with flavorful, melt-in-your-mouth vegetables. Ideal for family dinners or special occasions, this recipe promises to deliver a delightful, filling meal every time. The rich, savory aroma and tender texture make this dish a true crowd-pleaser. Serve with a side of fresh bread, and you’ll have a complete meal that will be the star of any dinner table.

Ingredients:

  • 3-4 lbs beef chuck roast (or any preferred roast cut)
  • 6-8 medium-sized potatoes, peeled and halved
  • 4-5 large carrots, peeled and cut into large chunks
  • 1 medium onion, chopped
  • 4-5 cloves garlic, minced
  • 1 cup beef broth (or stock)
  • 1/2 cup red wine (optional for enhanced flavor)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • Fresh parsley (for garnish)

Instructions:

  1. Preheat the oven to 325°F (165°C). Prepare a heavy-duty Dutch oven or large oven-safe pot with a lid.
  2. Season the beef chuck roast generously with salt and pepper on all sides.
  3. Heat olive oil in the Dutch oven over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned. This step adds depth to the flavor.
  4. Remove the roast from the pot and set aside. In the same pot, melt butter over medium heat.
  5. Add the chopped onion and garlic to the pot, sautéing for 3-4 minutes until softened and fragrant.
  6. Stir in the tomato paste and cook for another minute. Add the red wine (if using), scraping the bottom of the pot to release any browned bits. Let the wine reduce by half, about 3-4 minutes.
  7. Pour in the beef broth and Worcestershire sauce. Stir in the dried thyme, rosemary, and bay leaf. Bring the mixture to a simmer.
  8. Return the seared roast to the pot, making sure it’s nestled into the liquid. Cover with the lid and transfer to the preheated oven.
  9. Roast the meat for about 2.5 to 3 hours, or until the roast is fork-tender. Check the roast every hour, adding more broth if the liquid level is too low.
  10. While the roast is cooking, peel and chop the potatoes and carrots into large chunks. Set aside.
  11. About 1 hour before the roast is done, remove the pot from the oven. Carefully add the potatoes and carrots around the roast.
  12. Return the pot to the oven and continue roasting for the remaining time, allowing the vegetables to become tender and the roast to absorb all the flavors.
  13. Once done, remove the roast from the pot and let it rest for 10-15 minutes before slicing.
  14. While the roast is resting, stir the vegetables in the pot to coat them with the delicious cooking juices.
  15. Serve the pot roast sliced with the roasted potatoes and carrots on the side. Garnish with freshly chopped parsley for a pop of color.

Tips:

  • For an extra flavor boost, consider adding a few sprigs of fresh thyme or rosemary to the pot during cooking.
  • If you prefer a thicker sauce, remove the roast and vegetables once done, then simmer the cooking liquid on the stove until it reduces to your desired consistency.
  • This recipe also works well in a slow cooker. Simply follow the same preparation steps, then cook on low for 7-8 hours.

This pot roast recipe is a timeless favorite that offers the perfect balance of hearty meat, savory herbs, and flavorful vegetables. With minimal effort, you’ll have a meal that’s both satisfying and nourishing for everyone at your table.

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