Here’s a delicious and detailed recipe for Pot Roast with Potatoes and Carrots—a comforting, hearty meal that’s perfect for family dinners. Let’s dive into it!
Perfect Pot Roast with Potatoes and Carrots
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 3-4 hours
Total Time: 4-5 hours
Ingredients:
For the Pot Roast:
- 3 to 4 lbs (1.5 to 2 kg) boneless beef chuck roast
- 2 tbsp olive oil (for searing)
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 2 medium onions, roughly chopped
- 4 cloves garlic, minced
- 4 cups beef broth (or stock)
- 1 cup red wine (optional, but adds richness)
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
For the Vegetables:
- 6 medium potatoes (Yukon Gold or Russet), peeled and cut into chunks
- 4 medium carrots, peeled and cut into thick slices
- 1 tbsp olive oil
- Salt and pepper to taste
Optional:
- Fresh parsley for garnish
Instructions:
1. Prep the Pot Roast:
- Pat the roast dry with paper towels. This helps achieve a good sear.
- Season the roast generously on all sides with salt, pepper, garlic powder, onion powder, thyme, rosemary, and paprika.
2. Sear the Roast:
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Once the oil is hot, carefully place the roast in the pot. Sear it for 3-4 minutes per side until a nice brown crust forms.
- Remove the roast from the pot and set it aside.
3. Sauté the Onions and Garlic:
- In the same pot, add the chopped onions and sauté for about 5 minutes, until softened and caramelized.
- Add the minced garlic and sauté for another minute until fragrant.
4. Deglaze the Pot:
- Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom of the pan with a wooden spoon. This will add rich flavor to the broth.
- Stir in the tomato paste and Worcestershire sauce, mixing well.
5. Add Broth and Roast:
- Pour in the beef broth and stir everything together. Bring to a simmer.
- Return the roast to the pot, making sure it’s partially submerged in the liquid.
6. Slow Cook the Roast:
- Cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C).
- Roast for 2.5 to 3 hours, or until the meat is fork-tender and easily shreds.
7. Prepare the Vegetables:
- About 30 minutes before the roast is done, toss the potatoes and carrots in olive oil, salt, and pepper.
- Once the roast has cooked for about 2.5 to 3 hours, add the potatoes and carrots to the pot around the roast.
- Cover and continue cooking for another 30-45 minutes, until the vegetables are tender.
8. Rest the Meat:
- Once everything is cooked, remove the roast from the pot and let it rest for 10 minutes before slicing.
- Skim off any excess fat from the broth if needed.
9. Serve:
- Slice the pot roast against the grain into thick pieces.
- Serve the roast with potatoes and carrots, spooning some of the flavorful broth over the top.
- Garnish with fresh parsley for a touch of color and freshness.
Tips:
- If you don’t have red wine, you can substitute it with more beef broth or even a bit of balsamic vinegar for depth of flavor.
- For a thicker sauce, remove the meat and vegetables, then simmer the broth on the stove until reduced to your desired consistency. You can even add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken it further.
- You can also cook this recipe in a slow cooker! Simply sear the meat and then transfer it to the slow cooker with the other ingredients. Cook on low for 7-8 hours.
Enjoy Your Perfect Pot Roast!
This dish pairs beautifully with a side of crusty bread to soak up all the flavorful juices, and a glass of wine or a cold drink. It’s the perfect meal for cozying up on a weekend or for a special family gathering!
