Stage 1: Brown the Roast
- Prepare the Roast: Take the beef roast out of the refrigerator and let it come to room temperature, about 30 minutes before cooking. This helps ensure even cooking.
- Brown the Roast: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast generously with salt and pepper. Once the oil is hot, add the roast and sear it on all sides until it’s deeply browned (about 4-5 minutes per side). This step adds rich flavor to the meat.
- Remove the Roast: Once browned, remove the roast from the pot and set it aside. This will allow the vegetables and broth to pick up the delicious brown bits left in the pot.
Stage 2: Sauté the Aromatics and Deglaze the Pot
- Sauté the Onion and Garlic: In the same pot, add the chopped onion and sauté for about 3-4 minutes until it softens. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze the Pot: Pour in the red wine (if using) and scrape up any brown bits stuck to the bottom of the pot. Let the wine cook down for 2-3 minutes, allowing it to reduce slightly. This step enhances the flavor of the sauce.
- Add Broth and Seasoning: Pour in the beef broth and Worcestershire sauce. Add the dried thyme, rosemary, and bay leaves. Stir everything together to combine. Bring the mixture to a simmer.
Stage 3: Slow Cook the Roast
- Return the Roast to the Pot: Place the seared roast back into the pot with the broth mixture. The roast should be partially submerged in the liquid. Cover the pot with a lid.
- Simmer the Roast: Reduce the heat to low and allow the roast to cook gently for about 3-4 hours, or until it becomes tender and easily pulls apart with a fork. You can also cook it in a preheated 325°F (165°C) oven for the same amount of time.
- Check for Doneness: After 3 hours, check the roast’s tenderness. If it’s still not fork-tender, continue cooking for an additional hour, checking every 30 minutes.
Stage 4: Add Potatoes and Carrots
- Add the Vegetables: Once the roast is tender, add the peeled and cut potatoes and carrots to the pot. Cover and cook for an additional 45 minutes to 1 hour, or until the potatoes and carrots are tender.
- Check Seasoning: Taste the broth and adjust the seasoning with additional salt and pepper if needed.
Stage 5: Thicken the Sauce (Optional)
- Make a Slurry (Optional): If you prefer a thicker sauce, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the pot and cook for an additional 5-10 minutes, allowing the sauce to thicken.
Stage 6: Serv
- Shred the Meat: Once the roast is tender and the vegetables are cooked, remove the roast from the pot. Use two forks to shred the meat into large, bite-sized pieces. Discard the bay leaves.
- Serve: Place the shredded pot roast, potatoes, and carrots on a serving platter. Pour some of the flavorful sauce from the pot over the top. Serve with crusty bread or rolls to soak up the delicious juices.
Additional Tips and Variations:
- Slow Cooker Option: If you’d prefer to cook this in a slow cooker, follow the same steps for browning the meat and sautéing the aromatics. Then transfer everything into the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.
- Vegetable Variations: You can also add other root vegetables like parsnips, turnips, or celery to the pot, depending on what you have on hand.
- Leftovers: Leftover pot roast is great for sandwiches, soups, or stews. Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Conclusion
This classic pot roast with potatoes and carrots is a perfect comfort meal for any occasion. The slow-cooked beef, tender potatoes, and carrots absorb all the savory flavors of the broth, making each bite a satisfying experience. Whether you’re feeding a crowd or enjoying a cozy family dinner, this hearty dish will never disappoint. Enjoy the tender meat and vegetables, along with the rich, flavorful sauce!