Beef Pot Roast with Carrots and Potatoes

Description:

This classic beef pot roast is a comforting one-pot meal perfect for family dinners or cozy gatherings. Slow-cooked to tender perfection, the beef absorbs the rich flavors of garlic, onions, and herbs while the carrots and potatoes soften in the savory broth. The result is a hearty, flavorful dish that’s both satisfying and wholesome.

Ingredients:

For the Roast:

3–4 lbs (1.4–1.8 kg) beef chuck roast
2 tbsp olive oil or vegetable oil
Salt and freshly ground black pepper, to taste
1 tsp garlic powder
1 tsp onion powder

Vegetables & Aromatics:

4 large carrots, peeled and cut into chunks
4 medium potatoes, cut into chunks
1 large onion, sliced
3 cloves garlic, minced
2 celery stalks, cut into chunks (optional)

Liquid & Seasoning:

2 cups beef broth
1 cup dry red wine (optional, can substitute with more beef broth)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves

Optional Garnish:

Fresh parsley, chopped

Instructions:

Prepare the Roast:
- Pat the beef dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder.
Sear the Meat:
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown the beef on all sides (about 4–5 minutes per side). This locks in flavor.
- Remove the beef and set aside.
Sauté Aromatics:
- In the same pot, add onions, garlic, and celery. Cook for 3–4 minutes until softened.
- Stir in tomato paste and cook for 1–2 minutes.
Deglaze & Add Liquid:
- Pour in the red wine (if using) to deglaze the pot, scraping up brown bits from the bottom.
- Add beef broth, thyme, rosemary, and bay leaves. Stir to combine.
Combine & Cook:
- Return the beef to the pot and add carrots and potatoes around it.
- Bring to a gentle simmer, then cover.
- Cook on low heat for 3–4 hours on the stovetop, or in the oven at 325°F (160°C). The meat should be fork-tender.
Finishing Touches:
- Remove the beef and vegetables.
- Optional: Reduce the remaining liquid over medium heat for 5–10 minutes to thicken into a gravy.
- Slice the beef and serve with vegetables and gravy. Garnish with parsley.

Serving Suggestions:

Serve with crusty bread or over mashed potatoes for extra comfort.
Pair with a light salad to balance the richness of the roast.

Notes & Tips:

Choosing Meat: Beef chuck roast is ideal for pot roast due to its marbling and tenderness after slow cooking.
Vegetables: Root vegetables like carrots and potatoes absorb the savory flavors best.
Make Ahead: The roast tastes even better the next day as flavors meld.
Slow Cooker Version: Cook on low for 8–10 hours or high for 4–5 hours.
Thickening Gravy: Mix 1 tbsp cornstarch with 2 tbsp cold water and stir into simmering broth until thickened.

Servings:

Serves 6–8 people

Nutritional Info (per serving, approx.):

Calories: 450 kcal
Protein: 35 g
Fat: 22 g
Saturated Fat: 8 g
Carbohydrates: 25 g
Fiber: 4 g
Sugar: 5 g
Sodium: 600 mg (depends on broth and seasoning)

Health Benefits:

Protein: High-quality protein supports muscle growth and repair.
Vegetables: Carrots provide beta-carotene, potatoes offer potassium and fiber.
Iron & Zinc: Beef is a rich source, important for energy and immunity.
Comfort Food with Nutrients: Slow cooking preserves nutrients while creating a wholesome meal.

Common Questions (Q&A):

Q1: Can I use a different cut of beef?
A1: Yes, brisket or round roast works, but chuck roast is preferred for tenderness.

Q2: Can this recipe be frozen?
A2: Absolutely. Store in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Q3: How do I prevent the meat from drying out?
A3: Slow cooking in liquid keeps the meat moist. Avoid cooking at high heat for too long.

Q4: Can I make it spicy?
A4: Add a pinch of cayenne pepper or smoked paprika to the seasoning for subtle heat.

Q5: How can I make the gravy richer?
A5: Stir in a splash of heavy cream or a pat of butter at the end for extra richness.