Pot Roast with Potatoes and Carrots

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Pot Roast with Potatoes and Carrots: A Hearty, Comforting Meal

This Pot Roast with Potatoes and Carrots recipe is a classic comfort food that’s perfect for family dinners or any occasion that calls for a hearty, satisfying meal. The slow-cooked beef chuck roast becomes incredibly tender, complemented by flavorful potatoes and carrots, all simmered in a savory broth. This dish is guaranteed to be a crowd-pleaser!

Ingredients

  • 3-4 lb (1.4-1.8 kg) beef chuck roast (or brisket)
  • 2 tablespoons olive oil (for searing)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme (or fresh thyme if available)
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 4 cloves garlic (crushed)
  • 1 large onion (quartered)
  • 4 cups beef broth (or more to cover the roast)
  • 1 cup red wine (optional, but adds depth of flavor)
  • 6-8 medium potatoes (peeled and cut into quarters)
  • 4-5 large carrots (peeled and cut into large chunks)
  • 1 tablespoon cornstarch (optional, for thickening the gravy)

Instructions

Stage 1: Preparing the Pot Roast

  1. Preheat the oven: Begin by preheating your oven to 325°F (165°C). This low and slow heat will help the roast become tender and flavorful.
  2. Season the roast: Pat the chuck roast dry with paper towels to remove any excess moisture. Season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub these seasonings into the meat on all sides.
  3. Sear the roast: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, add the roast and sear each side for 3-4 minutes, until it’s nicely browned. This step adds great depth of flavor.
  4. Add aromatics: Add crushed garlic cloves, quarter onion, and bay leaf to the pot, stirring them around to release the aromatics.
  5. Deglaze the pot: Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized bits add extra flavor to the dish. After a couple of minutes, add the beef broth. The liquid should cover about halfway up the roast; add more broth if necessary.
  6. Roast the meat: Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Roast for 3-4 hours, or until the roast is fork-tender and pulls apart easily. Check halfway through and add more broth if necessary to keep the roast partially submerged.

Stage 2: Adding the Vegetables

  1. Prepare the vegetables: About 1 hour before the roast is done, peel and cut the potatoes into quarters and cut the carrots into large chunks, ensuring they are roughly the same size for even cooking.
  2. Add the vegetables: Carefully remove the pot from the oven, add the potatoes and carrots around the roast, and return the pot to the oven. Roast for 1 more hour, or until the vegetables are tender and the meat is perfectly cooked.

Stage 3: Making the Gravy (Optional)

  1. Remove the roast and vegetables: Once done, carefully remove the roast and vegetables from the pot and set them aside on a platter. Cover them with foil to keep warm.
  2. Make the gravy: If you prefer a thicker gravy, strain the cooking liquid and return it to the pot. Bring the liquid to a simmer on the stovetop. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly add the slurry to the simmering liquid, stirring constantly until the gravy thickens to your desired consistency. Taste and adjust the seasoning with salt and pepper.

Stage 4: Serving the Pot Roast

  1. Slice the roast: After resting for a few minutes, slice the pot roast against the grain into thick slices. The meat should be so tender that it falls apart easily.
  2. Serve: Serve the pot roast with the potatoes, carrots, and a generous spoonful of gravy. The hearty, savory flavors of the beef, vegetables, and rich gravy make this a satisfying meal that everyone will love.

Tips for the Best Pot Roast with Potatoes and Carrots

  • Slow and low cooking: The key to tender roast beef is cooking it slowly at a low temperature. This allows the connective tissues in the meat to break down, resulting in a melt-in-your-mouth texture.
  • Choose the right cut: Chuck roast is ideal for pot roast because it has enough fat to stay juicy and tender during slow cooking. Brisket is another good option.
  • Don’t skip the searing: Searing the roast adds rich color and locks in flavors, making the final dish even more delicious.
  • Gravy options: If you prefer not to make gravy, you can simply spoon the flavorful cooking liquid over the meat and vegetables as a sauce.

Final Thoughts

This Pot Roast with Potatoes and Carrots recipe is a comforting, hearty meal perfect for family dinners, special occasions, or any time you’re craving a filling dish. The combination of tender beef, flavorful vegetables, and rich gravy will warm you up from the inside out. It’s a classic recipe that’s sure to become a favorite in your home. Enjoy!

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