Pot Roast with Potatoes and Carrots 😋🥕🥔
Ingredients
1 (3 lb) boneless chuck roast
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 large yellow onion, coarsely chopped
3 cloves garlic, minced
1 (14.5 oz) can beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 large carrots, peeled and cut into chunks
1 ½ lbs baby potatoes or Yukon gold potatoes, halved
2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the roast
Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
Sear the meat
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast for 4–5 minutes per side until nicely browned. Remove and set aside.
Cook the aromatics
In the same pot, add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Prepare the sauce
Stir in the tomato paste, then add beef broth, Worcestershire sauce, thyme, and rosemary. Scrape the bottom of the pot to release any browned bits for extra flavor.
Return the roast
Place the roast back into the pot and bring the liquid to a gentle simmer.
Slow cook
Cover and cook on low heat for 2 hours.
Add vegetables
Add carrots and potatoes around the roast. Cover and continue cooking for 45–60 minutes, until the vegetables are tender and the meat is fork-tender.
Serve
Transfer the roast to a serving platter, surround it with the vegetables, and spoon the flavorful broth over the top. Garnish with chopped parsley.
Tips
For deeper flavor, cook the pot roast in the oven at 325°F (165°C) instead of on the stovetop.
Let the meat rest 10 minutes before slicing.
You can thicken the gravy by mixing 1 tablespoon cornstarch with 2 tablespoons water and stirring it into the broth.
Description
This classic pot roast is tender, juicy, and full of comforting flavor. The slow cooking process allows the chuck roast to become incredibly soft while the potatoes and carrots absorb the rich, savory broth.
Approximate Nutrition (per serving)
Calories: 420
Protein: 38 g
Carbohydrates: 22 g
Fat: 20 g
Pot Roast with Potatoes and Carrots
