Classic pot roast with potatoes and carrots recipe

 

 

 

 

 

 

 

 

Ingredients:

For the Roast:
3-4 lb chuck roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tbsp Worcestershire sauce
1 cup beef broth (or red wine for deeper flavor)
1 tbsp tomato paste (optional, for richer sauce)
3 cloves garlic, minced
1 onion, chopped
Vegetables:
3 large carrots, cut into chunks
4 medium potatoes, cut into chunks
2 celery stalks, chopped (optional)
1 bay leaf

 

Instructions:

1. Sear the Roast
Pat the roast dry and season it with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the roast on all sides until browned (about 4 minutes per side).
Remove the roast and set it aside.
2. Sauté Aromatics
In the same pot, add onions and cook until softened.
Stir in garlic, tomato paste, and Worcestershire sauce, cooking for 1 minute.
3. Deglaze the Pot
Pour in beef broth (or red wine) and scrape up any browned bits from the bottom.
Bring to a simmer.
4. Slow Cook the Roast
Return the roast to the pot.
Add bay leaf, carrots, potatoes, and celery around the roast.
Cover and cook:
Oven Method: Bake at 325°F (163°C) for 3-4 hours.
Slow Cooker: Cook on LOW for 8 hours or HIGH for 4-5 hours.
Stovetop: Simmer covered on low heat for 3-4 hours.
5. Serve
Remove the roast and let it rest for 10 minutes.
Shred or slice the roast.
Serve with the tender vegetables and spoon over the flavorful broth.
Tips:
Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to the sauce for a thicker gravy.
Use red wine instead of broth for a richer, deeper flavor.
Store leftovers in an airtight container for up to 4 days.