This classic pot roast with potatoes and carrots is a heartwarming and flavorful dish that’s perfect for cozy family dinners or special occasions. Slow-cooked to tender perfection, the beef absorbs the rich, savory flavors of herbs, broth, and vegetables. This one-pot wonder is not only delicious but also easy to prepare, making it an ideal choice for busy schedules. Serve this comforting dish with its own succulent gravy for a memorable meal.
Ingredients:
- 3–4 lbs chuck roast or beef brisket
- 4 large potatoes, peeled and quartered
- 4 large carrots, peeled and cut into 2-inch pieces
- 2 medium onions, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine (optional)
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
Instructions:
- Prepare the Meat:
- Pat the beef roast dry using paper towels and generously season it with salt and pepper on all sides.
- Sear the Beef:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear the roast for about 3–4 minutes on each side until a golden crust forms. Remove the beef and set it aside.
- Sauté Aromatics:
- In the same skillet, reduce heat to medium and add onions. Cook until softened, about 3 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Deglaze the Pan:
- Add tomato paste to the pan and stir well. Pour in red wine (if using) and scrape the bottom of the skillet to release any browned bits. Let it simmer for 2 minutes.
- Assemble the Pot Roast:
- Place the seared beef into a slow cooker or Dutch oven. Surround it with potatoes, carrots, and bay leaves.
- Pour the beef broth and wine mixture over the roast. Sprinkle dried thyme and rosemary evenly over the top.
- Cook the Roast:
- For a slow cooker, cook on low for 8–10 hours or on high for 4–5 hours.
- For oven cooking, preheat to 325°F (160°C), cover the Dutch oven with a lid, and bake for 3–4 hours, checking for tenderness.
- Thicken the Gravy:
- Once the roast is done, transfer the meat and vegetables to a serving platter.
- Strain the cooking liquid into a saucepan, discarding the bay leaves.
- In a small bowl, whisk flour with a few tablespoons of cold water to make a slurry. Slowly whisk this into the simmering liquid and cook until thickened, about 5 minutes.
- Serve:
- Slice the pot roast into portions and drizzle with the gravy. Arrange potatoes and carrots alongside for a complete meal.
This savory pot roast recipe is a guaranteed crowd-pleaser, offering tender meat, hearty vegetables, and a rich gravy that will have everyone asking for seconds.