Pot Roast with Potatoes and Carrots

🥘 Pot Roast with Potatoes and Carrots

Description

A classic comfort food, Pot Roast with Potatoes and Carrots is a hearty, slow-cooked beef dish that melts in your mouth. The tender roast is simmered with aromatic vegetables in a savory broth until juicy and flavorful. It’s perfect for family dinners, Sunday meals, or cozy gatherings.

🍖 Ingredients

For the Roast:

• 3–4 lb (1.4–1.8 kg) chuck roast (or brisket/shoulder roast)

• 2 tbsp olive oil

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme (or 2 tsp fresh)

• 1 tsp rosemary (optional)

For the Vegetables:

• 4–5 medium carrots, peeled and cut into chunks

• 4 medium potatoes, peeled and quartered

• 2 stalks celery, chopped

• 1 large onion, sliced

For the Broth:

• 2 cups beef broth

• 1 cup red wine (optional, can replace with more broth)

• 2 tbsp tomato paste

• 3 cloves garlic, minced

• 2 tbsp Worcestershire sauce

• 1 bay leaf

• 🔥 Instructions

Step 1: Prepare the Roast

1. Pat the beef roast dry with paper towels.

2. Season all sides with salt, pepper, garlic powder, onion powder, thyme, and rosemary.

Step 2: Sear the Meat

1. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.

2. Sear roast on all sides (about 3–4 minutes per side) until browned.

3. Remove roast and set aside.

Step 3: Build the Flavor Base

1. Add onion, celery, and garlic to the same pot; sauté for 3–4 minutes.

2. Stir in tomato paste and cook for 1 minute.

3. Pour in red wine to deglaze, scraping the bottom of the pot to release browned bits.

4. Add beef broth, Worcestershire sauce, and bay leaf.

Step 4: Add Roast and Vegetables

1. Return the roast to the pot.

2. Add carrots and potatoes around the meat.

3. Bring to a simmer, then cover.

Step 5: Slow Cook

• Oven method: Bake at 325°F (165°C) for 3½–4 hours, until meat is fork-tender.

• Slow cooker method: Cook on Low for 8–9 hours or High for 4–5 hours.

• Instant Pot method: Pressure cook on High for 60 minutes, natural release for 15 minutes.

Step 6: Serve

1. Remove roast and vegetables.

2. Skim off any excess fat from the sauce.

3. Slice or shred the roast, serve with vegetables, and drizzle with gravy.

🍽️ Servings

• Serves: 6–8 people

• Prep time: 20 minutes

• Cook time: 4 hours (varies by method)

• Total time: ~4½ hours

🧮 Nutritional Information (per serving)

(Based on 6 servings)

🌿 Health Benefits

• Rich in Protein: Builds and repairs muscles.

• Potatoes & Carrots: Excellent sources of fiber, vitamin C, and beta-carotene.

• Iron & B Vitamins: From beef — help maintain energy and support metabolism.

• Bone Health: The broth provides collagen and minerals that support joints and bones.

💡 Tips & Notes

1. Use marbled beef — it stays juicy and tender after long cooking.

2. Brown the meat first to deepen flavor.

3. Don’t overcook the vegetables — add them halfway through if you want them firmer.

4. Add mushrooms or turnips for extra flavor.

5. Leftovers taste even better the next day — store in the fridge for up to 4 days or freeze up to 3 months.

6. Thicken the gravy: Mix 1 tbsp cornstarch with 2 tbsp water and stir into the broth at the end, simmering for 5 minutes.

❓ Frequently Asked Questions

Q1: Can I use a different cut of beef?
Yes. Brisket or bottom round are good substitutes, though chuck roast gives the best tenderness.

Q2: What can I substitute for wine?
Use extra beef broth plus 1 tbsp balsamic vinegar for depth of flavor.

Q3: How do I make it gluten-free?
Ensure your beef broth and Worcestershire sauce are gluten-free, and thicken with cornstarch instead of flour.

Q4: Can I make this ahead of time?
Absolutely! It reheats beautifully. Store in an airtight container in the fridge for up to 4 days.

Q5: How do I make it more flavorful?
Add herbs like bay leaves, thyme, rosemary, or a splash of soy sauce for umami depth.