Introduction
Pot roast with potatoes and carrots is more than just dinner—it’s a hug on a plate. It’s the meal that makes your home smell heavenly for hours, building anticipation for that first forkful. This hearty dish, with its tender beef, buttery potatoes, and sweet carrots, carries a legacy of tradition. Passed down through generations, it’s a staple of American comfort food, filling bellies and warming hearts alike.
Whether you’re hosting a family gathering or simply craving a warm, home-cooked meal, this guide will walk you through crafting the perfect pot roast. From selecting
Ingredients
to expert cooking tips, you’re about to master a timeless classic.
Ingredients
For the Pot Roast:
3-4 lbs chuck roast
1 lb Yukon Gold potatoes, cut into chunks
4 large carrots, peeled and sliced into thick pieces
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional but highly recommended)
2 tbsp olive oil
Salt and pepper to taste
3-4 sprigs of fresh thyme
2 sprigs of fresh rosemary
2 bay leaves
Instructions
Prepping the Meat
Choose the right cut: Look for a chuck roast with good marbling. The fat ensures a juicy, tender roast.
Bring it to room temperature: Let the meat sit out for about 30 minutes before cooking to ensure even cooking.
Season generously: Pat the roast dry, then rub it generously with salt and pepper on all sides.
Prepping the Vegetables
Potatoes: Chop Yukon Gold potatoes into large chunks to keep them intact during cooking.
Carrots: Slice thick rounds or leave whole for a more rustic presentation.
Onions and garlic: Chop onions and mince garlic to infuse the dish with robust flavors.
Cooking Steps
Sear the meat: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned. This locks in the juices and adds a rich, caramelized flavor.
Sauté the aromatics: Remove the roast and set it aside. In the same pot, cook the onions until softened. Add the garlic and stir for a minute.
Deglaze the pan: Pour in red wine (if using) and scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Layer the
Ingredients
: Add the potatoes and carrots to the pot, placing the seared roast on top.
Add liquid and herbs: Pour in the beef broth, ensuring it covers about half the roast. Toss in thyme, rosemary, and bay leaves for a fragrant touch.
Cook low and slow:
Oven method: Preheat to 300°F. Cover the pot and cook for 3-4 hours, checking occasionally to ensure there’s enough liquid.
Slow cooker method: Cook on low for 8 hours or high for 5-6 hours.
Finishing Touches
Check for doneness: The roast is ready when it’s fork-tender and easily pulls apart.
Make the gravy: Strain the drippings from the pot, then thicken with a slurry (mix of cornstarch and water) or a roux (equal parts flour and butter).
Rest the meat: Let the roast rest for 10 minutes before slicing.
Notes
Flavor Boosters: Add a splash of Worcestershire sauce or balsamic vinegar to the broth for extra depth.
Vegetable Variations: Swap in parsnips, turnips, or mushrooms for a fun twist.
Time-Saving Tip: Use an Instant Pot to cut the cooking time in half while maintaining tender results.
Nutrition
Per Serving (based on 6 servings):
Calories: ~450
Protein: 35g
Carbohydrates: 25g
Fat: 20g
Fiber: 5g
Iron: 25% of Daily Value
Additional Information
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Image Recipe Respective to the Owner. 🙏
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