Pot Roast with Potatoes and Carrots
Ingredients
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 4 cups beef broth
- 1 cup red wine (optional, for added flavor)
- 2 tablespoons tomato paste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 lb baby potatoes, halved (or 4 medium potatoes, cut into chunks)
- 4 large carrots, peeled and cut into 2-inch pieces
- 2–3 sprigs fresh rosemary or thyme (optional)
Preparation
Step 1: Preheat and Season
- Preheat your oven to 325°F (160°C).
- Pat the roast dry with paper towels. Season generously with salt, pepper, garlic powder, onion powder, thyme, and paprika on all sides.
Step 2: Sear the Roast
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Sear the roast on all sides until browned, about 4–5 minutes per side. Remove and set aside.
Step 3: Sauté the Aromatics
- Add the chopped onion to the same pot and sauté for 2–3 minutes until softened.
- Stir in the garlic and tomato paste, cooking for an additional minute.
Step 4: Deglaze the Pot
- Pour in the red wine (if using) and scrape the bottom of the pot to release browned bits. Let it simmer for 2 minutes.
- Add the beef broth and stir to combine.
Step 5: Assemble the Pot Roast
- Return the roast to the pot. Arrange the potatoes and carrots around it.
- Add the fresh rosemary or thyme sprigs on top for extra flavor.
Step 6: Cook the Roast
- Cover the pot with a lid and transfer it to the preheated oven.
- Cook for 3–4 hours, or until the roast is fork-tender and the vegetables are soft.
Step 7: Rest and Serve
- Remove the pot from the oven and let the roast rest for 10 minutes.
- Slice the roast and serve with the potatoes, carrots, and a drizzle of the rich pan sauce.
Tips for Success
- Even Cooking: Cut vegetables into uniform sizes to ensure even cooking.
- Low and Slow: Cooking at a lower temperature ensures tender, flavorful meat.
- Make Ahead: This dish reheats beautifully, making it a perfect make-ahead meal.
Variations
- Herbed Pot Roast: Add fresh parsley, oregano, or bay leaves for added herbaceousness.
- Slow Cooker Option: Cook on low for 8 hours or high for 4–5 hours.
- Thicker Sauce: Use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken the sauce before serving.
Why You’ll Love This Pot Roast with Potatoes and Carrots
- Comforting: A hearty, soul-warming dish perfect for family meals.
- One-Pot Wonder: Minimal cleanup for a wholesome, delicious dinner.
- Tender and Flavorful: Fall-apart beef with rich, savory vegetables and sauce.
Enjoy!
