Beef Pot Roast with Carrots and Potatoes

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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:

  1. Prepare the Roast:

    • Pat the beef dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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