Classic Pot Roast with Potatoes and Carrots
- Preheat: Heat oven to 325°F (160°C). This gentle temperature yields tender beef and evenly cooked vegetables.
- Season & sear: Pat roast very dry; season all over with salt, pepper, garlic powder, thyme, and rosemary. In a Dutch oven, heat olive oil over medium-high. Sear 4–5 minutes per side until deeply browned. Transfer roast to a plate.
- Sauté aromatics: Add onion and smashed garlic to the pot; cook 2–3 minutes, scraping up browned bits until fragrant and lightly golden.
- Deglaze: Pour in wine (or ½ cup broth); simmer 2 minutes, scraping the bottom to dissolve the fond. Stir in remaining broth, Worcestershire, and tomato paste.
- Braise with vegetables: Return roast (and juices) to the pot. Nestle carrots and potatoes around it; liquid should come about halfway up the roast. Bring to a simmer, cover, and transfer to the oven.
- Slow cook: Bake 3–3½ hours until the meat is fork-tender and pulls apart easily. Check once midway; if liquid drops too low, add a splash of broth.
- Make gravy (optional): Remove roast and vegetables to a platter, tent loosely with foil. Skim excess fat from the braising liquid. Whisk in the slurry; simmer 2–4 minutes until glossy and thick enough to coat a spoon. Adjust salt and pepper.
- Serve: Slice or shred beef. Spoon vegetables into bowls, top with beef, and ladle over warm gravy. Garnish with chopped parsley or thyme.
FAQs
Can I make this in a slow cooker?
Yes. Sear the roast first, then add everything to the slow cooker. Cook on LOW 8 hours or HIGH 4–5 hours until tender.
What cut works best?
Choose a well-marbled chuck roast. Brisket or bottom round also work but may be slightly leaner/less tender.
How do I prevent mushy vegetables?
Keep them in large chunks and nestle around (not under) the roast. If you prefer firmer veggies, add them during the last 1–1¼ hours.
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