Classic Pot Roast with Potatoes and Carrots is a comforting and well-known meal that has tasty vegetables, tender, juicy meat, and a rich, savory sauce. This dish is great for family dinners or celebrations because it’s very filling. The potatoes and carrots get very soft as the chuck roast cooks slowly in the oven. They soak up the delicious flavors of the meat and spices. The pot roast that comes out will melt in your mouth and make everyone happy. It doesn’t matter if you have cooked at home before or this is your first time. This recipe is easy to follow and the end result is delicious. Now that we have all of the ingredients ready, let’s heat up the oven and enjoy a hearty and tasty traditional pot roast with potatoes and carrots.
- 3-4 pounds chuck roast
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4-6 medium-sized potatoes, peeled and quartered
- 4-6 carrots, peeled and cut into chunks
- Fresh parsley, chopped (for garnish)
What to do:
First, heat your oven up to 325°F (160°C).
Next, heat the oil in a big pot or Dutch oven that can go in the oven over medium-high heat.
Sprinkle a lot of salt and pepper on all sides of the chuck roast. Put it in the pot and cook it all over until it’s brown. This step is very important for adding taste and keeping the juices inside. Take the roast out of the pot and set it away once it’s browned.
Put the crushed garlic and chopped onion in the same pot. Cook for a few minutes, until the garlic smells good and the onion is clear.
Add the beef broth and red wine (if using), and scrape the bottom of the pot to get rid of any cooked bits. These bits add to the taste of the sauce as a whole.
Add the tomato paste, dried thyme, and dried rosemary, and mix them in. To taste, add more salt and pepper to the food.
After the chuck roast has been browned, put it back in the pot and lower the heat. Put a lid on top of the pot.
Place the pot in an oven that has already been warm and cook for about two to three hours, or until the meat is soft and falls apart easily.
As soon as it’s done, take the pot out of the oven and add the carrot chunks and potatoes cubed. Make sure that all of the veggies are covered in the liquid. You can add more beef broth or water if you need to.
Put the pot back in the oven and cover it again. It needs to cook for 45 minutes to an hour more, or until the carrots and potatoes are soft.
Be careful when taking the pot out of the oven. The pot roast, potatoes, and carrots should be moved to a serving plate using tongs or a slotted spoon. To keep them warm, put foil over them.
Set the pot on medium-low heat and add the rest of the cooking liquid. For a tasty sauce, simmer the liquid for a few minutes until it slightly thickens and shrinks.
Cut the pot roast into thick pieces across the grain. Add the slices to the plate with the potatoes and carrots for serving.
Pour the sauce that has been boiled down over the pot roast and veggies. Add some newly chopped parsley as a garnish.
It’s time to serve your pot roast with potatoes and carrots. Enjoy the tasty and comforting tastes!
Thanks to Tasteful