Pot Roast with Potatoes and Carrots
Pot Roast with Potatoes and Carrots is a classic comfort food that warms the soul. This dish features tender beef, flavorful vegetables, and a rich broth that creates a delightful meal. Whether it’s for a family dinner or a special occasion, this pot roast is sure to impress everyone at the table.
Why Make This Recipe
Making Pot Roast with Potatoes and Carrots is a great choice for many reasons. First, it’s simple to prepare and requires only a few ingredients. Secondly, the long cooking time allows the flavors to meld beautifully, making the beef incredibly tender. Plus, it’s a one-pot meal, which means less cleanup. Overall, it’s a satisfying and hearty dish that brings everyone together!
How to Make Pot Roast with Potatoes and Carrots
Ingredients:
- 1.5 to 2 kg beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, cut into chunks
- 500 grams baby potatoes or large potatoes cut into chunks
- 2 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- Fresh parsley, for garnish
Directions:
- Preheat the oven to 160°C (325°F).
- Season the beef chuck roast with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat and sear the roast on all sides until browned. Remove and set aside.
- In the same pot, add chopped onion and minced garlic, sautéing until translucent.
- Add the carrots and potatoes, stirring to combine.
- Place the seared roast back in the pot, then add beef broth, water, tomato paste, Worcestershire sauce, thyme, and bay leaves.
- Bring to a simmer, cover, and transfer to the preheated oven.
- Cook for about 3 hours or until the meat is tender.
- Remove from the oven, discard bay leaves and thyme sprigs, and let rest for a few minutes before slicing.
- Serve garnished with fresh parsley.
How to Serve Pot Roast with Potatoes and Carrots
Serve your pot roast on a large platter, with the vegetables arranged around the beef. Drizzle some of the savory broth over the top for added flavor. This dish pairs wonderfully with crusty bread or a fresh salad.
How to Store Pot Roast with Potatoes and Carrots
Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just make sure to separate the meat and vegetables from the broth and keep them in freezer-safe containers.
Tips to Make Pot Roast with Potatoes and Carrots
- Make sure to sear the roast well for extra flavor before adding the liquids.
- Adjust the seasoning to your taste with additional herbs or spices.
- You can add other vegetables like celery or parsnips for more flavor and variety.
Variation
For a twist on the classic recipe, try adding red wine to the broth for a richer taste. You can also use different cuts of beef, like brisket, if you prefer.
FAQs
1. Can I use a different cut of meat?
Yes, you can use other cuts of beef, like brisket or round roast, but the cooking time may vary.
2. Can I cook this in a slow cooker?
Absolutely! Brown the meat and sauté the vegetables first, then transfer everything into a slow cooker and cook on low for 8 hours or high for 4 hours.
3. How do I know when the meat is done?
The pot roast is done when it’s fork-tender and easily pulls apart. Check it after about 3 hours of cooking.
