Introduction: A classic and comforting meal, Pot Roast with Potatoes and Carrots is the ultimate one-pot dish that is both hearty and satisfying. Slow-cooked to perfection, the tender beef roast becomes infused with rich flavors from the vegetables and seasonings. The combination of potatoes, carrots, and a savory broth makes for a delicious meal that’s perfect for family dinners or special occasions. Best of all, it’s easy to prepare and requires minimal hands-on time, allowing you to enjoy a warm, flavorful meal with little effort.
Ingredients:
3-4 lb (1.4-1.8 kg) beef chuck roast or brisket
4-5 medium potatoes (Yukon Gold or russet), peeled and cut into chunks
4-5 large carrots, peeled and cut into 2-inch pieces
1 large onion, quartered
3 cloves garlic, minced
2 cups beef broth (or stock)
1 cup red wine (optional, for extra flavor)
1 tablespoon tomato paste
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil (for searing)
1 tablespoon Worcestershire sauce (optional)
Fresh parsley (for garnish)
Instructions:
Preheat your oven to 325°F (165°C).
Season the beef roast generously with salt and pepper on all sides.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the beef roast for about 4-5 minutes per side, until browned. Remove the roast and set it aside.
In the same pot, add the onion and garlic, cooking for about 2-3 minutes until softened and fragrant.
Stir in the tomato paste and cook for another minute. Add the beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.
Return the beef roast to the pot, making sure it’s partially submerged in the liquid. Bring it to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Cook for about 2.5 to 3 hours, or until the roast is tender and easily shreds with a fork.
After 2 hours, add the potatoes and carrots around the roast. Stir them into the broth, ensuring they are submerged. Continue to cook for the remaining time.
Once the roast is fully cooked, remove it from the pot and set it aside to rest. Discard the bay leaf.
Serve the beef with the potatoes, carrots, and pan juices. Garnish with fresh parsley for a burst of color and freshness.
Description:
This Pot Roast with Potatoes and Carrots recipe is the definition of comfort food. The slow-cooked beef roast becomes meltingly tender, soaking up the savory broth with hints of thyme and rosemary. The potatoes and carrots absorb the flavorful juices, making each bite rich and satisfying. The combination of tender beef, hearty vegetables, and a flavorful gravy is sure to make this dish a crowd favorite. Perfect for a cozy family dinner or a holiday meal.
Tips:
Searing the beef before roasting is key to developing rich flavor. Don’t skip this step!
If you want a thicker gravy, you can remove the roast and vegetables after cooking, then simmer the broth for 10-15 minutes to reduce it, or thicken it with a slurry of cornstarch and water.
For an extra depth of flavor, use beef stock instead of broth and add a splash of balsamic vinegar to the broth for added complexity.
Feel free to add other root vegetables like parsnips or turnips for variety.
You can cook the pot roast in a slow cooker as well—just sear the beef first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Variations:
Herb Variations: Experiment with other herbs like oregano, sage, or parsley for a slightly different flavor profile.
Spicy Pot Roast: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
Mushroom Lovers: Add sliced mushrooms in the last 30 minutes of cooking for an earthy flavor boost.
Paleo-Friendly: Skip the potatoes and add in more vegetables like sweet potatoes, cauliflower, or parsnips for a paleo-friendly version.
Corrections:
Always ensure your pot roast is fully covered with liquid while roasting. If needed, add a bit more broth or water to avoid drying out the meat.
If the roast is not as tender as you would like after the suggested cooking time, cover it back up and cook for an additional 30 minutes or so. The timing can vary depending on the size and thickness of the roast.
Enjoy:
Once your Pot Roast with Potatoes and Carrots is ready, serve it with a side of crusty bread to soak up the delicious gravy. This hearty, comforting meal is perfect for chilly nights and will surely warm your heart and stomach. Enjoy the tender beef, flavorful vegetables, and rich broth—your taste buds will thank you!