Meat,Salty
Classic Pot Roast with Carrots and Potatoes
Ingredients
For a perfect pot roast, you’ll need the following:
Main Ingredients
3–4 lb chuck roast (or brisket or round roast)
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
4 large carrots, cut into chunks
4 medium Yukon Gold or red potatoes, quartered
3 cups beef broth
1 cup red wine (or additional beef broth)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
For Thickening the Gravy
2 tbsp cornstarch
3 tbsp cold water
Instructions
1. Prepare the Roast
Remove the chuck roast from the refrigerator about 30 minutes before cooking to let it come to room temperature.
Pat it dry with paper towels and season generously with salt and pepper on all sides.
2. Sear the Beef
In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium-high heat.
Sear the beef for about 4-5 minutes per side, until a deep golden brown crust forms. This step locks in flavor, so don’t skip it!
Once seared, remove the roast and set it aside on a plate.
3. Sauté the Aromatics
In the same pot, reduce heat to medium and add the onions. Sauté for about 3 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the tomato paste, stir well, and cook for 1 minute to deepen the flavor.
4. Deglaze the Pot
Pour in the red wine (or extra beef broth), scraping the bottom of the pot to loosen any browned bits—this is where the flavor is!
Let the wine simmer for 2 minutes to cook off the alcohol.
5. Add the Roast and Broth
Return the seared beef to the pot.
Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Bring the liquid to a gentle simmer.
6. Slow Cook
Reduce the heat to low, cover the pot, and let it simmer for 3 to 4 hours.
After 2.5 hours, add the carrots and potatoes to the pot.
Cover and continue cooking for another 1 hour, or until the meat is fork-tender.
7. Make the Gravy
Once the roast is tender, remove the meat and vegetables from the pot.
Discard the bay leaves.
In a small bowl, mix 2 tbsp cornstarch with 3 tbsp cold water until smooth.
Slowly stir the mixture into the pot over medium heat, stirring constantly until the gravy thickens.
8. Serve and Enjoy!
Slice or shred the pot roast and serve with the carrots, potatoes, and rich gravy.
Garnish with fresh parsley if desired.
