Pot Roast with Carrots and Potatoes
Introduction
Pot Roast with Carrots and Potatoes is a classic comfort food dish that fills your home with delicious aromas. It’s a hearty meal that brings families together around the dinner table. The combination of tender meat, flavorful vegetables, and savory broth makes this recipe a favorite for many.
Why Make This Recipe
This recipe is perfect for busy weekdays or relaxing weekends. It’s simple to prepare, and the slow cooking process allows the flavors to develop beautifully. Plus, it’s an all-in-one meal, meaning fewer dishes to wash! With its tender meat and satisfying veggies, Pot Roast is sure to please everyone in your family.
How to Make Pot Roast with Carrots and Potatoes
Ingredients:
- 3-4 lb chuck roast
- 1 tbsp olive oil
- 4 large carrots, peeled and cut into large chunks
- 6-8 small or medium potatoes, halved or quartered
- 1 onion, quartered
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- Salt and pepper to taste
Directions:
- Sear the Roast: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
- Cook the Vegetables: In the same skillet, add the onion, carrots, and potatoes. Sauté for 3-4 minutes to develop some color. Add the minced garlic and cook for an additional minute.
- Deglaze the Pan: Pour the beef broth and red wine (if using) into the skillet, scraping up any browned bits from the bottom. Stir in the Worcestershire sauce.
- Slow Cook: If using a slow cooker, transfer the roast and vegetables to the cooker. Pour the liquid and herbs over the top. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and falling apart. If using a Dutch oven, add the seared roast back to the pot, along with the vegetables and liquid. Cover and cook in the oven at 325°F (160°C) for 3-4 hours.
- Serve: Once the roast is cooked, remove the sprigs of rosemary and thyme. Shred the meat with a fork and serve with the carrots and potatoes, spooning the delicious juices over the top.
How to Serve Pot Roast with Carrots and Potatoes
Serve your Pot Roast hot, straight from the pot or slow cooker. It’s great on its own, or you can pair it with some crusty bread to soak up the juices. A fresh green salad on the side adds a nice touch and balances the meal.
How to Store Pot Roast with Carrots and Potatoes
To store leftovers, let the pot roast cool completely. Place the meat and vegetables in an airtight container and refrigerate for up to 3-4 days. You can also freeze the leftovers for up to 3 months. Reheat in the oven or microwave before serving.
Tips to Make Pot Roast with Carrots and Potatoes
- For extra flavor, use beef broth instead of water.
- Don’t skip the searing step; it adds a lot of richness to the dish.
- If you like a thicker gravy, you can whisk a tablespoon of cornstarch with some cold water and stir it into the broth during the last 30 minutes of cooking.
Variation
Add other vegetables like mushrooms, parsnips, or celery for more flavor and variety. You can also use different cuts of beef, such as brisket or round, depending on your preference.
FAQs
Q: Can I leave out the wine?
A: Yes, you can simply increase the amount of beef broth to replace the wine.
Q: How do I know when the pot roast is done?
A: The pot roast is done when it is fork-tender and easily shreds apart. This usually takes about 7-8 hours on low in a slow cooker or 3-4 hours in the oven.
Q: Can I make this recipe ahead of time?
A: Absolutely! You can cook it in advance and store it in the refrigerator. Reheat when you are ready to serve for a quick and cozy meal.
