Servings: 6-8
Preparation Time: 15 minutes
Cooking Time: 3 hours (oven) / 8-10 hours (slow cooker)
This Pot Roast with Potatoes and Carrots is the ultimate comfort food, perfect for a hearty dinner. Tender chuck roast paired with perfectly cooked vegetables and savory broth guarantees a delicious meal for family and friends.
Ingredients
For the Roast:
1 (3 lb) boneless chuck roast
2 tablespoons olive oil
Salt and freshly ground black pepper (to taste)
Vegetables and Aromatics:
1 large yellow onion, coarsely chopped
3 cloves garlic, minced
3 large carrots, peeled and cut into 2-inch chunks
1 ½ pounds small Yukon Gold or red potatoes, halved
For the Sauce:
1 (14.5 oz) can beef broth
1 cup water
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Directions
Prepare the Roast:
Pat the chuck roast dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the roast for about 3-4 minutes per side until it develops a deep, golden-brown crust. Remove from the pot and set aside.
- Sauté the Aromatics:
In the same pot, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté for 30 seconds, until fragrant.
Deglaze and Build the Sauce:
Stir in tomato paste, allowing it to cook for 1-2 minutes to deepen the flavor. Deglaze the pot by adding beef broth and water, scraping up any browned bits from the bottom.
Stir in Worcestershire sauce, thyme, rosemary, and the bay leaf. Bring the mixture to a gentle simmer.
Add Vegetables and Roast:
Return the seared chuck roast to the pot, nestling it into the sauce. Arrange the carrots and potatoes around the roast, ensuring they are partially submerged in the liquid.
Cook to Perfection:
Oven Method: Preheat the oven to 325°F (163°C). Cover the pot with a tight-fitting lid and transfer it to the oven. Cook for 2.5 to 3 hours, or until the roast is fork-tender.
Slow Cooker Method: Transfer everything to a slow cooker, cover, and cook on low for 8-10 hours or high for 5-6 hours.
Serve:
Once cooked, remove the bay leaf and transfer the roast to a cutting board. Slice or shred it into chunks.
Spoon the carrots and potatoes onto a serving platter, arranging the meat on top. Ladle the flavorful broth over everything, or serve it on the side as gravy.
Tips & Tricks for Recipe Success
Choose the Right Cut: A boneless chuck roast is ideal for this dish due to its marbling, which makes it tender and flavorful when slow-cooked.
Don’t Skip Searing: Searing the roast before slow cooking locks in the flavor and enhances the overall taste of the dish.
Adjust Vegetables: Add vegetables like parsnips, celery, or sweet potatoes for a twist on the classic recipe.
Make-Ahead Tip: This roast tastes even better the next day as the flavors meld. Refrigerate in an airtight container for up to 3 days.
Serving Suggestions
This Pot Roast pairs beautifully with:
Crusty Bread: Use to soak up the rich broth.
Side Salad: A simple green salad with vinaigrette balances the meal.
Dessert: Finish the meal with a comforting dessert like apple pie or bread pudding.
Why This Recipe Works
Perfect Combination of Textures: The roast becomes melt-in-your-mouth tender, while the potatoes and carrots maintain their integrity and soak up the savory broth.
Deep Flavor: The combination of garlic, herbs, and seared meat creates a complex and delicious taste.
Ease of Preparation: Whether in the oven or slow cooker, this recipe is low-maintenance once everything is assembled.
Make this Pot Roast with Potatoes and Carrots your go-to recipe for cozy dinners, family gatherings, or special occasions. It’s a timeless classic that never fails to impress. Enjoy!