A classic pot roast with potatoes and carrots is a comforting, hearty meal perfect for a cozy dinner! Here’s a simple recipe for you to make it:
Ingredients:
For the Pot Roast:
- 3-4 lb (1.4-1.8 kg) beef chuck roast (or other braising cuts like round or brisket)
- 2 tbsp olive oil (for searing)
- Salt and pepper (to taste)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth (or water with bouillon cubes)
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2-3 sprigs fresh thyme (or 1 tsp dried thyme)
- 2-3 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 2 bay leaves
- 1 tbsp balsamic vinegar (optional, for extra flavor)
For the Potatoes and Carrots:
- 4-5 large potatoes, peeled and cut into chunks
- 3-4 large carrots, peeled and cut into chunks
- 1 tbsp olive oil
- Salt and pepper (to taste)
Instructions:
1. Prepare the Roast:
- Preheat your oven to 325°F (165°C).
- Pat the 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 Dutch oven or oven-safe pot over medium-high heat.
- Once the oil is hot, carefully place the roast in the pot. Sear for 3-4 minutes per side until the roast is browned. This helps develop flavor.
- Remove the roast and set it aside.
3. Cook the Aromatics:
- In the same pot, add the chopped onion and cook for about 3 minutes, stirring occasionally, until softened.
- Add the garlic and cook for another 1 minute, stirring constantly, until fragrant.
4. Deglaze the Pot:
- Add the red wine (if using) or 1 cup of beef broth to the pot, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Let the wine reduce for 2 minutes.
- Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, and balsamic vinegar (if using).
5. Braise the Roast:
- Return the roast to the pot, and pour in the remaining beef broth (about 1 cup). The liquid should come halfway up the sides of the roast.
- Cover the pot with a lid and transfer it to the preheated oven.
- Let it cook for about 3-4 hours, or until the meat is tender and easily shreds with a fork. Check occasionally and add a bit more broth if necessary to keep the liquid level up.
6. Prepare the Vegetables:
- About 1 hour before the roast is done, toss the potatoes and carrots in olive oil, salt, and pepper.
- Carefully remove the pot from the oven, and add the potatoes and carrots around the roast.
- Cover the pot again and return it to the oven, continuing to cook for the last hour.
7. Serve:
- Once the roast is done, remove it from the oven. Discard the bay leaves and any woody stems from the herbs.
- Slice or shred the roast and serve it with the potatoes, carrots, and the rich gravy from the pot.
Enjoy your comforting pot roast! 🍖🥔🥕
The meat will be melt-in-your-mouth tender, and the potatoes and carrots will be infused with all the delicious flavors from the roast. Perfect for a cozy family meal!