Pot Roast with Potatoes and Carrots Recipe

Pot Roast with Potatoes and Carrots Recipe

This classic dish is a one-pot meal that’s hearty, flavorful, and perfect for a family dinner. Slow-cooked beef, tender potatoes, and sweet carrots come together in a rich, savory gravy.

Ingredients

For the Pot Roast:

• 3–4 lb (1.4–1.8 kg) beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil or vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 cups (475ml) beef broth
• 1 cup (240ml) red wine (optional, or replace with more broth)
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dried thyme or 4 fresh sprigs
• 2 bay leaves

For the Vegetables:

• 1 lb (450g) baby potatoes or quartered large potatoes
• 1 lb (450g) carrots, peeled and cut into chunks
• 2 celery stalks, chopped (optional)

For the Gravy (Optional):

• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Prepare the Roast:

1. Pat the roast dry with paper towels. Season generously with salt, pepper, and garlic powder.
2. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.

2. Sauté Aromatics:

1. In the same pot, add onions and cook until softened, about 3 minutes.
2. Add garlic and cook for 1 minute until fragrant.

3. Deglaze the Pot:

1. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
2. Stir in beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.

4. Add the Roast and Vegetables:

1. Return the roast to the pot. Cover and cook in the oven at 325°F (163°C) for 3–4 hours, or on LOW in a slow cooker for 8 hours.
2. Add the potatoes and carrots during the last hour of cooking to keep them from overcooking.

5. Make the Gravy (Optional):

1. Remove the roast and vegetables from the pot. Skim excess fat from the cooking liquid.
2. Mix cornstarch and water into a slurry, then stir it into the pot. Simmer until thickened.

6. Serve:

1. Slice or shred the roast and serve with the potatoes, carrots, and gravy. Garnish with fresh parsley if desired.

Tips:

• For extra flavor, marinate the roast overnight in the wine and spices.
• Leftovers taste even better the next day!

Enjoy the rich, comforting goodness of this pot roast with a side of warm rolls or crusty bread.