Pot Roast with Potatoes and Carrots

Here’s a classic recipe for Pot Roast with Potatoes and Carrots. This is a hearty and comforting meal that’s perfect for family dinners.

Ingredients:

• For the Pot Roast:
  • 3-4 lbs beef chuck roast
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (optional, can replace with more beef broth)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
• For the Vegetables:
  • 4-5 large carrots, peeled and cut into chunks
  • 4-5 large potatoes, peeled and cut into chunks
  • 3 stalks celery, chopped

Instructions:

1. Prepare the Roast:
   • Season the beef chuck roast generously with salt and pepper on all sides.
2. Sear the Roast:
   • Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the roast and sear on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
3. Sauté Vegetables:
   • In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
4. Deglaze the Pot:
   • Pour in the red wine (if using) and beef broth to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.
5. Add Flavorings:
   • Stir in the tomato paste and Worcestershire sauce. Return the roast to the pot and add the fresh rosemary, thyme, and bay leaves.
6. Cook the Roast:
   • Cover the pot with a lid and place it in a preheated oven at 300°F (150°C). Cook for about 2 hours.
7. Add Vegetables:
   • After 2 hours, add the carrots, potatoes, and celery around the roast. Cover and continue cooking for another 1-1.5 hours, or until the meat and vegetables are tender.
8. Serve:
   • Remove the pot from the oven. Discard the bay leaves and herb sprigs. Transfer the roast to a cutting board and slice it against the grain. Serve the roast with the cooked vegetables and some of the cooking liquid spooned over the top.

Tips:

• You can adjust the cooking time depending on the size of your roast. The meat should be fork-tender when done.
• Feel free to add other vegetables like parsnips or turnips if you like.
• For a thicker sauce, you can remove the roast and vegetables, then simmer the liquid on the stove until it reduces to your desired consistency.

Enjoy your delicious Pot Roast with Potatoes and Carrots!