- Add aromatics. Once the roast is seared, add the crushed garlic cloves, quartered onion, and bay leaf to the pot. Stir everything around to release the aromas from the garlic and onion.
- Deglaze the pot. Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized bits add extra flavor to the dish. After a minute or two, add the beef broth. The liquid should cover about halfway up the roast; add more broth if necessary.
- Roast the meat. Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Roast the meat for 3-4 hours, or until the roast is fork-tender and easily pulls apart. Check the roast halfway through cooking, adding more broth if necessary to keep the roast partially submerged in the liquid.
Stage 3: Adding the Vegetables
- Prepare the vegetables. About 1 hour before the roast is done, prepare the potatoes and carrots. Peel the potatoes and cut them into quarters. Peel the carrots and cut them into large chunks, making sure they are about the same size for even cooking.
- Add the vegetables. Carefully remove the pot from the oven and add the potatoes and carrots around the roast. Return the pot to the oven and continue roasting for 1 hour, or until the vegetables are fork-tender and the meat is perfectly done.
Stage 4: Making the Gravy (Optional)
- Remove the roast and vegetables. Once the roast and vegetables are done, carefully remove them from the pot and set them aside on a platter, covering them with foil to keep warm.
- Make the gravy. If you prefer a thicker gravy, strain the cooking liquid and return it to the pot. Bring the liquid to a simmer on the stovetop. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Slowly add the slurry to the simmering liquid, stirring constantly until the gravy thickens to your desired consistency. Season the gravy with salt and pepper to taste.
Stage 5: Serving the Pot Roast
- Slice the roast. After resting for a few minutes, slice the pot roast against the grain into thick slices. The meat should be so tender that it falls apart easily.
- Serve. Serve the pot roast with the potatoes, carrots, and a generous spoonful of gravy. The hearty flavors and tender meat will make every bite unforgettable.
Tips for the Best Pot Roast with Potatoes and Carrots:
- Slow and low cooking: The key to tender roast beef is slow cooking at a low temperature. This allows the connective tissues in the meat to break down, resulting in a melt-in-your-mouth texture.
- Choose the right cut: Chuck roast is perfect for pot roast because it has enough fat to stay juicy and tender during slow cooking. Brisket can also work well.
- Don’t skip the searing: Searing the roast before roasting locks in flavors and adds a rich color to the final dish.
- Gravy options: If you don’t want to make gravy, the cooking liquid is already packed with flavor, and you can use it as is to spoon over the meat and vegetables.
Final Thoughts:
This Pot Roast with Potatoes and Carrots recipe is a classic, comforting meal that’s perfect for family gatherings, Sunday dinners, or any time you want something hearty and satisfying. The tender beef, flavorful potatoes, and sweet carrots soaked in savory gravy create a dish that will warm you from the inside out. It’s a timeless recipe that brings people together and makes lasting memories. Enjoy!