A classic pot roast with potatoes and carrots is the perfect meal for a cozy Sunday dinner or any time you’re craving a hearty, satisfying dish. The slow-cooked beef is tender and full of flavor, while the potatoes and carrots absorb all the savory goodness of the broth. This recipe is simple yet rich in taste, with minimal prep time and maximum flavor.
Ingredients:
- 3-4 lb beef chuck roast (or similar cut, such as rump roast)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth (low-sodium)
- 1 cup red wine (optional, or use extra beef broth)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 2 bay leaves
- Salt and pepper to taste
- 4 large potatoes, peeled and cut into chunks
- 4 large carrots, peeled and cut into large chunks
- 1 tablespoon cornstarch (optional, for thickening the sauce)