Pot Roast with Potatoes and Carrots: A Hearty

A classic pot roast with tender meat, flavorful potatoes, and sweet carrots is the ultimate comfort food, perfect for family dinners, holidays, or any occasion when you want a filling, satisfying meal. This recipe uses a chuck roast that becomes incredibly tender during slow cooking, absorbing all the delicious flavors from the vegetables and seasonings. It’s a dish that’s simple to make but delivers big on flavor.

Ingredients:

  • 3-4 lb (1.4-1.8 kg) beef chuck roast (or brisket)
  • 2 tablespoons olive oil (for searing)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme (or fresh thyme if available)
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 4 cloves garlic (crushed)
  • 1 large onion (quartered)
  • 4 cups beef broth (or more to cover the roast)
  • 1 cup red wine (optional, but adds depth of flavor)
  • 6-8 medium potatoes (peeled and cut into quarters)
  • 4-5 large carrots (peeled and cut into large chunks)
  • 1 tablespoon cornstarch (optional, for thickening the gravy)

Stage 1: Preparing the Pot Roast

  1. Preheat the oven. Begin by preheating your oven to 325°F (165°C). This slow, low heat will allow the roast to become tender and flavorful.
  2. Season the roast. Pat the chuck roast dry with paper towels to remove excess moisture. Season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the seasonings into the meat on all sides.
  3. Sear the roast. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is hot, add the roast and sear each side for about 3-4 minutes, or until it is nicely browned. This step adds depth of flavor and helps lock in the juices.

Stage 2: Cooking the Pot Roast

Prev1 of 2

Leave a Comment