Pot Roast with Potatoes and Carrots

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Introduction

Pot Roast with Potatoes and Carrots is the epitome of a comforting, home-cooked meal.

This classic dish combines tender, slow-cooked beef with hearty vegetables and a flavorful gravy. It’s perfect for family dinners, special occasions, or when you need a meal that warms both body and soul.

Ingredients Quantity

For the Pot Roast:

  • 3–4 lb (1.5–2 kg) beef chuck roast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup beef broth
  • ½ cup red wine (optional)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 large onion, chopped
  • 4 cloves garlic, minced

For the Vegetables:

  • 1 lb (450g) baby potatoes or large potatoes, quartered
  • 4 large carrots, peeled and cut into chunks
  • 2 stalks celery, chopped
  • 1 sprig fresh rosemary or 1 tsp dried rosemary
  • 2 sprigs fresh thyme or 1 tsp dried thyme

Optional Additions

  • Mushrooms for added umami flavor.
  • Parsnips for a sweeter vegetable option.
  • Crushed red pepper flakes for a touch of heat.

Tips for Success

  1. Sear the Roast: Searing the beef locks in flavor and creates a delicious crust.
  2. Low and Slow: Cook at a low temperature for a long time to ensure tender meat.
  3. Layer the Ingredients: Place vegetables on the bottom of the pot so they soak up the juices.
  4. Deglaze the Pan: Use beef broth or wine to scrape up browned bits for maximum flavor.
  5. Rest Before Serving: Let the pot roast rest for 10–15 minutes before slicing to retain its juices.

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 Roast: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side. Remove and set aside.
  3. Sauté Aromatics: In the same pan, sauté onion and garlic until fragrant, about 2–3 minutes. Stir in tomato paste and cook for another minute.
  4. Deglaze the Pan: Pour in the beef broth and wine (if using), scraping up the browned bits. Stir in Worcestershire sauce.
  5. Assemble the Pot: Place the potatoes, carrots, and celery in the bottom of a slow cooker, Dutch oven, or roasting pan. Add rosemary and thyme. Lay the seared roast on top and pour the liquid mixture over it.
  6. Cook:
  • Slow Cooker: Cook on low for 8–10 hours or high for 4–5 hours.
  • Oven: Cover and bake at 300°F (150°C) for 3–4 hours.
  1. Check Doneness: The roast is done when it’s fork-tender and easily shredded.
  2. Serve: Remove the beef and shred or slice it. Arrange the roast with vegetables on a platter and drizzle with the cooking liquid as a gravy.

description

The Pot Roast is tender and flavorful, falling apart with a gentle touch. The potatoes and carrots soak up the rich juices, becoming buttery and aromatic. Each bite offers a perfect balance of hearty beef, savory vegetables, and a comforting, herby broth.

Nutritional Information (Approximate per serving)

  • Serving Size: 1/6 of the recipe
  • Calories: 400
  • Fat: 18g
  • Saturated Fat: 7g
  • Carbohydrates: 24g
  • Protein: 35g
  • Fiber: 4g

Conclusion

Pot Roast with Potatoes and Carrots is a timeless meal that brings people together. Its rich flavors and hearty ingredients make it a satisfying dish for any occasion, from weeknight dinners to holiday feasts.

Recommendation

Pair this pot roast with crusty bread to mop up the flavorful gravy, or serve it alongside a simple green salad for a balanced meal. Leftovers make for incredible sandwiches or can be reheated for an equally satisfying second meal.

Embracing Healthful Indulgence

For a lighter version, trim excess fat from the roast and use sweet potatoes or cauliflower as substitutes for regular potatoes. No matter how you customize it, this dish remains a wholesome and comforting delight!

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