Pot Roast with Potatoes and Carrots
Discover the ultimate comfort food with this easy pot roast recipe! Juicy, tender chuck roast slow-cooked to perfection with potatoes and carrots, perfect for cozy family dinners.
Ingredients
- 3 –4 lb chuck roast
- 1 lb baby carrots or 4 large carrots peeled and cut into chunks
- 1 ½ lbs baby potatoes or Yukon gold potatoes halved
- 1 large yellow onion quartered
- 4 garlic cloves minced
- 2 cups beef broth
- 1 cup red wine optional
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat and Prep: Preheat your oven to 300°F (150°C) if using a Dutch oven. Pat the chuck roast dry with paper towels and season it generously with salt and pepper.
- Sear the Meat: Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes on each side until browned. Transfer the meat to your slow cooker or Dutch oven.
- Add Vegetables and Flavor: In the same skillet, sauté the onions and garlic for 2–3 minutes. Add tomato paste and cook for another minute, stirring constantly. Pour in the beef broth and wine (if using), scraping the bottom of the pan to deglaze it. Add this mixture over the roast in the pot.
- Cook Low and Slow: Place the potatoes, carrots, rosemary, and thyme around the roast. Cover the pot with a lid. If using a slow cooker, set it to low and cook for 8 hours. For a Dutch oven, cook in the oven at 300°F for 4–5 hours.
- Final Touch: Once done, remove the roast from the pot and let it rest for 10 minutes. Slice the roast, serve with the potatoes and carrots, and spoon the delicious gravy over everything.
- Serve: Garnish with fresh herbs if desired and enjoy a cozy, hearty meal.