Pot Roast with Potatoes and Carrot

Why You’ll Love This Recipe

Pot Roast with Potatoes and Carrots is a comforting and flavorful dish that’s incredibly easy to make. The slow cooking process makes the beef unbelievably tender, while the vegetables soak up all the savory flavors, resulting in a delicious and satisfying meal. You don’t have to worry about multiple pots or complicated steps—everything cooks together in one pot, making cleanup a breeze. The combination of tender beef, potatoes, and carrots makes this a perfect meal for colder months, or any time you need a hearty, filling dinner.

Ingredients

• 3-4 lb beef chuck roast
• 4 large potatoes, peeled and cut into chunks
• 4 medium carrots, peeled and cut into chunks
• 1 large onion, quartered
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 2 tbsp olive oil
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbsp all-purpose flour (for thickening, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the roast: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.

2. Sear the roast: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef roast and sear it for about 4-5 minutes per side, until browned. This step adds a great depth of flavor to the meat.

3. Add the vegetables: Remove the beef from the pot and set it aside. In the same pot, add the onions, carrots, and potatoes. Stir the vegetables around for 2-3 minutes to slightly caramelize them, which will enhance the flavor.

4. Deglaze the pot: Add the garlic and cook for another 30 seconds. Pour in the red wine (if using) and beef broth, scraping the bottom of the pot to release any browned bits.

5. Return the beef to the pot: Place the seared beef roast back into the pot on top of the vegetables. Add the thyme, rosemary, bay leaf, and more salt and pepper to taste.

6. Cook the roast: Cover the pot with a lid and reduce the heat to low. Simmer the roast for about 3-4 hours, or until the meat is tender and shreds easily with a fork. You can also cook the pot roast in a 325°F (165°C) oven for the same amount of time.

7. Thicken the sauce (optional): If you want a thicker sauce, remove the beef and vegetables from the pot once they’re done cooking. In a small bowl, mix 2 tablespoons of flour with a little water to form a slurry. Slowly whisk the slurry into the remaining cooking liquid, then simmer for 5-10 minutes to thicken the sauce.

8. Serve: Slice the beef roast or shred it, and serve it with the potatoes, carrots, and gravy. Garnish with fresh herbs if desired.

Servings and Timing

This recipe serves about 6-8 people.

• Cook time: 3-4 hours (low heat) or 3-4 hours in the oven at 325°F (165°C).
• Preparation time: 15-20 minutes.

Variations

• Add More Vegetables: You can add other vegetables such as parsnips, turnips, or celery to the pot for extra flavor and variety.
• Swap the Meat: If you prefer a leaner cut of beef, you can use a round roast or brisket, though the cooking time may vary.
• Slow Cooker Option: You can cook this dish in a slow cooker on low for 6-8 hours. Just follow the same steps for searing the beef and then transfer everything to the slow cooker.
• Herb Variations: Experiment with different herbs, such as oregano, sage, or parsley, to suit your taste.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This dish can be frozen for up to 2-3 months. Cool completely before transferring to a freezer-safe container.
• Reheating: Reheat the pot roast and vegetables in the microwave or on the stovetop until warmed through. You can add a little beef broth to keep the roast moist during reheating.

FAQs

Can I cook this pot roast in a slow cooker?

Yes, you can cook this pot roast in a slow cooker. Simply sear the roast and vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Can I use other cuts of beef?

Yes, you can use a round roast or brisket, though chuck roast is ideal for its marbling and tenderness when slow-cooked.

Should I use bone-in or boneless roast?

For this recipe, boneless roast works best, but you can use a bone-in roast if that’s what you prefer. Just keep in mind that cooking times may be slightly longer.

Can I use other vegetables besides potatoes and carrots?

Absolutely! Feel free to add parsnips, turnips, or even sweet potatoes to the mix. Just be mindful of their cooking times.

How do I know when the roast is done?

The roast is done when it’s tender and easily shreds with a fork. If it’s still tough, continue cooking it for another 30 minutes to an hour.

Can I make this ahead of time?

Yes, this pot roast can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors actually improve after sitting for a day.

How can I thicken the gravy?

If you want a thicker gravy, you can whisk in a flour slurry (flour mixed with water) into the cooking liquid and simmer until thickened.

Can I add wine to the roast?

Yes, red wine adds great flavor to the broth, but you can omit it if you prefer. Beef broth works perfectly fine on its own.

Can I cook this recipe in the oven?

Yes, you can cook this pot roast in the oven at 325°F (165°C) for about 3-4 hours, or until the meat is tender.

What should I serve with this pot roast?

This pot roast pairs wonderfully with mashed potatoes, rice, or a side of roasted vegetables. A simple green salad would also complement the meal.

Conclusion

Pot Roast with Potatoes and Carrots is a timeless, comforting dish that’s perfect for family dinners or special occasions. The tender beef and flavorful vegetables slow-cooked in a savory broth create a meal that’s hearty and satisfying. With minimal prep time and simple ingredients, it’s a go-to recipe that’s sure to become a favorite in your household. Enjoy the warmth and deliciousness of this classic pot roast dinner!

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