Pot Roast with Potatoes and Carrots Recipe

Ingredients

• 3-4 pounds beef chuck roast
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 pound baby potatoes, halved
• 4 large carrots, cut into chunks
• 2 tablespoons cornstarch (optional, for thickening)
• 2 tablespoons cold water (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Roast:
   • Preheat your oven to 275°F (135°C).
   • Season the beef chuck roast generously with salt and pepper on all sides.
2. Sear the Roast:
   • In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
   • Add the roast and sear it on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set it aside.
3. Sauté the Vegetables:
   • In the same pot, add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Add the Liquids and Seasonings:
   • Stir in the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
   • Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
5. Cook the Roast:
   • Return the seared roast to the pot. Cover the pot with a lid or aluminum foil.
   • Transfer the pot to the preheated oven and cook for 2 hours.
6. Add the Vegetables:
   • After 2 hours, add the halved potatoes and carrot chunks to the pot, nestling them around the roast.
   • Cover the pot and return it to the oven. Continue cooking for another 1-1.5 hours, or until the roast is tender and the vegetables are cooked through.
7. Optional: Thicken the Sauce:
   • If you prefer a thicker sauce, remove the roast and vegetables from the pot and set them aside.
   • In a small bowl, mix the cornstarch and cold water to create a slurry.
   • Bring the remaining liquid in the pot to a simmer on the stovetop, then stir in the cornstarch slurry.
   • Cook for a few minutes until the sauce thickens.
8. Serve:
   • Slice the pot roast and serve it with the potatoes and carrots.
   • Spoon the sauce over the top and garnish with fresh parsley.

Enjoy your delicious pot roast with potatoes and carrots!