This classic comfort food recipe is easy to prepare and results in a tender, flavorful roast with perfectly cooked vegetables.
Ingredients:
- For the Roast:
- 2-3 pound boneless chuck roast
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- For the Vegetables:
- 4 medium potatoes, peeled and quartered
- 4 carrots, peeled and cut into 2-inch pieces
Instructions:
- Sear the Roast: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season the roast with salt and pepper. Sear the roast on all sides until browned. Remove the roast from the pot and set aside.
- Sauté Vegetables: In the same pot, sauté the onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Combine Ingredients: Return the roast to the pot. Pour in beef broth and red wine (if using). Sprinkle with thyme and rosemary.
- Cook Low and Slow: Bring the pot to a simmer, then reduce heat to low, cover, and cook for 2-2.5 hours, or until the meat is very tender.
- Add Vegetables: Add potatoes and carrots to the pot. Continue cooking, covered, for an additional 30-45 minutes, or until vegetables are tender.
- Serve: Remove the roast from the pot and let it rest for 10 minutes before slicing. Serve the roast with the potatoes, carrots, and the flavorful pan gravy.
Tips and Variations:
- For extra flavor, add a few sprigs of fresh thyme and rosemary to the pot.
- You can substitute beef broth with chicken broth or vegetable broth.
- Add other root vegetables to the pot, such as parsnips or turnips.
- For a richer gravy, remove some of the cooking liquid from the pot before adding the vegetables and whisk in a tablespoon of cornstarch mixed with a little water to thicken.
Enjoy your delicious and hearty Pot Roast with Potatoes and Carrots!