Pot Roast with Potatoes and Carrots
Ingredients
- 3-4 lbs beef chuck roast
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute more beef broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 lb baby potatoes or Yukon gold potatoes, halved
- 4 large carrots, peeled and cut into 2-inch pieces
- 2 tbsp cornstarch (optional, for thickening)
Instructions
- Prepare the Beef:
- Season the chuck roast generously with salt and black pepper on all sides.
- Sear the Roast:
- Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast for 3-4 minutes per side until browned. Remove and set aside.
- Sauté the Aromatics:
- In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Deglaze the Pot:
- Pour in the red wine (or beef broth) and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.
- Add the Broth and Seasoning:
- Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaves. Return the seared roast to the pot.
- Cook the Roast:
- Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C). Cook for 2 hours.
- Add Vegetables:
- After 2 hours, add the potatoes and carrots to the pot around the roast. Cover and continue cooking for another 1-1.5 hours, or until the meat is fork-tender.
- Thicken the Sauce (Optional):
- Remove the roast and vegetables from the pot and set aside.
- In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir it into the cooking liquid and simmer on the stovetop until thickened.
- Serve:
- Slice or shred the pot roast and serve it with the potatoes, carrots, and the rich gravy.
Serving Suggestions:
This hearty dish pairs perfectly with crusty bread or a side of green beans for a complete meal.
