Pot Roast with Potatoes and Carrots

Pot roast with potatoes and carrots is a classic comfort food dish that’s hearty, flavorful, and perfect for a cozy meal. Here’s a simple recipe to make it:

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Ingredients:

For the Pot Roast:

• 3-4 lbs beef chuck roast (or brisket)
• 2 tbsp olive oil (or vegetable oil)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth (or stock)
• 1 cup red wine (optional, substitute with more broth if preferred)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
• 1 tsp dried rosemary (or 1 sprig fresh rosemary)
• 2 bay leaves
• Salt and black pepper, to taste

For the Vegetables:

• 4-5 medium potatoes (Yukon Gold or Russet), peeled and cut into large chunks
• 4-5 large carrots, peeled and cut into 2-inch pieces
• 2-3 celery stalks, cut into chunks (optional)

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Instructions:

1. Sear the Meat:

1. Preheat your oven to 325°F (160°C).
2. Season the beef generously with salt and pepper on all sides.
3. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
4. Sear the beef on all sides until browned (about 4-5 minutes per side). Remove the beef and set aside.

2. Sauté the Aromatics:

1. In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for another minute.
3. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.

3. Deglaze and Build the Sauce:

1. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
2. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.

4. Braise the Roast:

1. Return the seared beef to the pot, nestling it into the liquid.
2. Cover the pot with a lid and transfer it to the preheated oven.
3. Let the roast cook for 2 hours.

5. Add the Vegetables:

1. After 2 hours, remove the pot from the oven and add the potatoes, carrots, and celery (if using) around the roast.
2. Cover the pot again and return it to the oven for another 1-1.5 hours, or until the meat is fork-tender and the vegetables are cooked through.

6. Serve:

1. Remove the pot from the oven and let the roast rest for 10-15 minutes.
2. Discard the bay leaves and herb sprigs (if using fresh herbs).
3. Slice the roast or shred it into chunks, and serve with the vegetables and a ladle of the flavorful cooking liquid.

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Tips:

• For a thicker sauce, you can mix 1-2 tablespoons of cornstarch with water and stir it into the cooking liquid after removing the roast. Simmer on the stovetop until thickened.
• If you don’t have a Dutch oven, you can use a slow cooker or Instant Pot. Sear the meat and sauté the aromatics in a skillet, then transfer everything to the slow cooker and cook on low for 8 hours or high for 4-6 hours.

Enjoy your tender, flavorful pot roast with potatoes and carrots! It’s a meal that’s sure to satisfy.