Pot Roast with Potatoes and Carrots
If you’re craving a tender, flavorful meal, this classic Pot Roast with Potatoes and Carrots is the ultimate comfort food. Packed with hearty vegetables and melt-in-your-mouth beef, this recipe is perfect for family dinners, holidays, or whenever you need a warm, satisfying dish. Follow this step-by-step guide for a meal that’s as impressive as it is delicious!
Ingredients:
3-4 lb (1.4-1.8 kg) beef chuck roast (or brisket)
2 tablespoons olive oil (for searing)
Salt and freshly ground black pepper (to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme (or fresh thyme)
1 teaspoon dried rosemary
1 bay leaf
4 cloves garlic (crushed)
1 large onion (quartered)
4 cups beef broth (add more if needed)
6-8 medium potatoes (peeled and quartered)
4-5 large carrots (peeled and cut into chunks)
1 tablespoon cornstarch (optional, for thickening the gravy)
Step 1: Preparing the Pot Roast
1. Preheat the oven to 325°F (165°C). Slow cooking is key for tender beef.
2. Season the roast generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the seasonings into all sides.
3. Sear the roast in a Dutch oven or oven-safe pot with heated olive oil. Sear each side for 3-4 minutes until browned.
4. Add aromatics like crushed garlic, quartered onion, and bay leaf. Stir to release their flavors.
5. Deglaze the pot with a splash of beef broth, scraping up any browned bits. Then, pour in beef broth to cover the roast halfway.
Step 2: Roasting the Meat
1. Bring the liquid to a simmer, cover the pot, and place it in the oven.
2. Roast for 3-4 hours or until the beef is fork-tender, checking halfway and adding more broth if needed.
Step 3: Adding the Vegetables
1. Prepare the vegetables about 1 hour before the roast is done. Peel and chop the potatoes and carrots into even pieces.
2. Add vegetables to the pot, arranging them around the roast. Return to the oven and cook for an additional hour until tender.
Step 4: Making the Gravy (Optional)
1. Remove the roast and vegetables from the pot and cover with foil to keep warm.
2. Strain the cooking liquid and simmer on the stovetop.
3. To thicken, mix 1 tablespoon of cornstarch with 2 tablespoons cold water. Slowly stir the slurry into the simmering liquid until thickened. Season with salt and pepper.
Step 5: Serving the Pot Roast
1. Slice the roast against the grain into thick slices.
2. Serve with potatoes, carrots, and a generous drizzle of gravy.
Tips for Success
Best cuts: Choose chuck roast or brisket for tender, juicy results.
Searing is essential: Locks in flavor and creates a rich crust.
Low and slow: Cook at a low temperature for the perfect texture.
Make ahead: This recipe tastes even better the next day as the flavors meld.
Why You’ll Love This Recipe
This Pot Roast with Potatoes and Carrots is the perfect blend of savory beef, hearty vegetables, and flavorful gravy. Whether it’s for a Sunday dinner or a special occasion, this comforting dish is guaranteed to impress your family and guests.
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