🥩🍲 Pot Roast with Carrots and Potatoes
Serves: 6
Prep Time: 15 min
Cook Time: 3–4 hours (low and slow)
Total Time: ~3.5–4.5 hours
🧂 Ingredients:
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3–4 lbs beef chuck roast
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Salt and pepper, to taste
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2 tbsp olive oil
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1 large onion, quartered
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4 cloves garlic, smashed
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4 large carrots, peeled and cut into chunks
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6 medium potatoes, peeled and quartered (Yukon Gold or russet)
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2 cups beef broth (or enough to partially cover roast)
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1 cup red wine (optional, adds depth)
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2 tsp dried thyme or 3 sprigs fresh thyme
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2 tsp dried rosemary or 3 sprigs fresh rosemary
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2 bay leaves
👩🍳 Instructions:
1. Prep & Sear:
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Season the chuck roast generously with salt and pepper.
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Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
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Sear the roast on all sides until browned (about 4 minutes per side). Remove and set aside.
2. Sauté Aromatics:
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In the same pot, add onions and garlic; cook until fragrant, about 2 minutes.
3. Deglaze:
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Pour in the red wine (if using) and scrape up browned bits from the bottom with a wooden spoon. Let reduce by half (~3 minutes).
4. Add Roast & Broth:
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Return roast to pot. Add beef broth, thyme, rosemary, and bay leaves.
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The liquid should come about halfway up the roast; add more broth or water if needed.
5. Slow Cook:
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Cover with a lid and simmer on low heat for 2 hours.
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After 2 hours, add carrots and potatoes around the roast.
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Cover and cook for another 1–1.5 hours until meat is fork-tender and veggies are soft.
6. Finish & Serve:
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Remove roast and veggies to a platter. Discard bay leaves and herb stems.
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Optional: Thicken cooking liquid with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) over medium heat to make gravy.
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Slice roast against the grain and serve with carrots, potatoes, and gravy.
🍽️ Tips:
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Use a slow cooker: Follow steps 1–4, then transfer everything to slow cooker on low for 7–8 hours, adding carrots and potatoes halfway through.
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For extra flavor, marinate roast overnight in a mixture of broth, garlic, and herbs.
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Swap potatoes with sweet potatoes for a twist.
Would you like a pressure cooker version, or maybe a vegetarian pot roast substitute?
