Pot roast is the ultimate comfort food—a slow-cooked, tender beef dish infused with rich flavors and accompanied by hearty potatoes and sweet carrots. This dish is perfect for a cozy family dinner or a special gathering, offering a satisfying balance of savory meat, aromatic herbs, and perfectly cooked vegetables. The slow cooking process ensures the beef becomes fork-tender while absorbing all the delicious flavors from the broth and seasonings.
Ingredients:
- For the Roast:
- 3-4 lbs chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- ½ cup red wine (optional)
- 1 tbsp tomato paste
- 1 large onion, sliced
- 4 cloves garlic, minced
- For the Vegetables:
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, quartered
- 2 celery stalks, chopped
- 1 bay leaf
Instructions:
- Prepare the Roast:
- Pat the chuck roast dry with paper towels.
- Season generously with salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
- Sear the Meat:
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the roast on all sides until browned (about 3-4 minutes per side). This step locks in the flavor.
- Remove the roast and set it aside.
- Build the Flavor Base:
- In the same pot, add sliced onions and cook until softened.
- Stir in minced garlic and tomato paste, cooking for another minute.
- Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom.
- Slow Cook the Roast:
- Return the roast to the pot.
- Pour in beef broth and Worcestershire sauce.
- Add celery and bay leaf.
- Cover and cook on low heat for 3-4 hours, or until the meat is tender.
- Add the Vegetables:
- After 2 hours of cooking, add carrots and potatoes around the roast.
- Continue cooking for another 1-2 hours, until the vegetables are fork-tender.
- Final Touches:
- Remove the bay leaf.
- Shred the meat slightly or slice it against the grain.
- Serve with the flavorful broth and vegetables.
Serving Suggestions:
- Pair with warm dinner rolls or crusty bread to soak up the delicious juices.
- Garnish with fresh parsley for a pop of color and freshness.
- Serve with a side of creamy mashed potatoes for extra indulgence.
This Pot Roast with Potatoes and Carrots is a timeless dish that brings warmth and satisfaction to any meal. The slow-cooked beef, infused with aromatic herbs and paired with tender vegetables, creates a meal that is both hearty and comforting. Enjoy!
For more variations and cooking tips, check out this recipe or another version. Happy cooking! 🍽️