Here’s a classic Pot Roast with Potatoes and Carrots recipe that’s hearty, flavorful, and perfect for a comforting meal. This slow-cooked dish is tender, juicy, and packed with savory flavors.
Ingredients
- 3-4 lbs beef chuck roast (or brisket)
- 2 tbsp olive oil (or vegetable oil)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth (or stock)
- 1 cup red wine (optional, substitute with more broth)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 1.5 lbs potatoes (Yukon Gold or red potatoes), cut into chunks
- 4-5 large carrots, peeled and cut into 2-inch pieces
- 2 stalks celery, chopped (optional)
- 2 tbsp cornstarch + 2 tbsp water (for thickening, optional)
Instructions
- Prep the Roast:
- Pat the beef roast dry with paper towels. Season generously with salt and black pepper on all sides.
- Sear the Meat:
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.
- Sauté Aromatics:
- In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
- Deglaze and Add Liquids:
- Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits. Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
- Slow Cook the Roast:
- Return the seared roast to the pot. Bring the liquid to a simmer, then cover and reduce the heat to low. Let it cook for 2.5-3 hours, turning the roast halfway through, until the meat is fork-tender.
- Add Vegetables:
- Add the potatoes, carrots, and celery (if using) to the pot. Cover and cook for an additional 45 minutes to 1 hour, or until the vegetables are tender.
- Thicken the Sauce (Optional):
- If you prefer a thicker gravy, mix cornstarch with water in a small bowl. Stir the mixture into the pot and simmer for 5-10 minutes until the sauce thickens.
- Serve:
- Remove the bay leaves. Slice or shred the roast, and serve with the vegetables and gravy. Enjoy!
Tips
- For a deeper flavor, marinate the roast overnight with salt, pepper, and Worcestershire sauce.
- If using a slow cooker, sear the roast and sauté the onions/garlic first, then transfer everything to the slow cooker and cook on low for 8 hours or high for 4-5 hours.
- Leftovers make excellent sandwiches or can be reheated for another meal.
Enjoy your delicious, comforting pot roast! 🥘
