This classic comfort food recipe is easy to make and perfect for a cozy dinner on a chilly evening. The slow cooking method allows the flavors to meld together beautifully, resulting in tender meat that practically falls off the bone.
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 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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.
- Sauté Vegetables: Remove the roast from the pot and set aside. Add the chopped onion, carrots, and celery to the pot and sauté until softened, about 5 minutes.
- Combine Ingredients: Return the roast to the pot. Add garlic, beef broth, red wine (if using), thyme, rosemary, salt, and pepper.
- Slow Cook: Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the meat is very tender.
- Add Vegetables: Add the potatoes and carrots to the pot. Continue cooking for another 30-45 minutes, or until the 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 delicious pan gravy.
Tips:
- For extra flavor, add a few sprigs of fresh rosemary and thyme to the pot during cooking.
- You can use any type of red wine you enjoy.
- If you don’t have red wine, you can substitute with more beef broth.
- This recipe can be easily doubled to feed a larger crowd.
Enjoy your delicious and hearty Pot Roast with Potatoes & Carrots!