Indulge in the timeless flavors of a tender, slow-cooked pot roast paired with roasted potatoes and carrots. This classic dish brings together the rich, savory essence of perfectly seasoned beef, along with the earthy sweetness of carrots and the creamy texture of potatoes. Ideal for family dinners or a special occasion, this pot roast is the ultimate comfort food that will satisfy your appetite and warm your heart. Whether it’s a cold evening or you’re simply craving a hearty meal, this dish promises to delight everyone at the table.
Ingredients:
- 3 to 4 pounds of beef chuck roast
- 4 medium potatoes, peeled and cut into chunks
- 4 large carrots, peeled and cut into pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon rosemary
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon butter (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Begin by preheating your oven to 325°F (165°C).
- In a large Dutch oven or heavy oven-safe pot, heat vegetable oil over medium-high heat.
- Season the beef chuck roast generously with salt, pepper, thyme, rosemary, and paprika on all sides.
- Once the oil is hot, brown the roast in the pot for about 4-5 minutes on each side, until it has a rich, golden crust. Remove the roast from the pot and set aside.
- In the same pot, add the chopped onion and garlic, sautéing for about 2 minutes until they become fragrant and softened.
- Deglaze the pot with Worcestershire sauce, scraping up any browned bits from the bottom with a wooden spoon.
- Add the beef broth to the pot, stirring to combine.
- Return the browned roast to the pot, ensuring it’s sitting in the broth mixture. Bring the broth to a gentle simmer.
- Arrange the potatoes and carrots around the roast, adding a little extra salt and pepper on top.
- Cover the pot with a lid, then transfer it to the preheated oven. Roast for 3-4 hours, or until the beef is fork-tender and the vegetables are cooked through.
- After the roast is done, remove it from the oven and let it rest for about 10 minutes. Optionally, stir in a tablespoon of butter into the pot for added richness.
- Slice the roast against the grain into thick slices and serve with the carrots and potatoes, spooning some of the flavorful broth over the top. Garnish with freshly chopped parsley for an added touch of color and flavor.
This pot roast with potatoes and carrots is the epitome of comfort food, delivering a satisfying, savory meal that’s as simple as it is delicious. The slow cooking process ensures the beef becomes meltingly tender while allowing the flavors to fully develop. Perfect for a Sunday family dinner or a special occasion, this dish is guaranteed to become a household favorite.