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Pot Roast w/Carrots & Potatoes

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A classic, hearty dish with tender chuck roast, carrots, and Yukon Gold potatoes, slow-cooked to perfection in a savory broth. This comforting pot roast is the ideal meal for a cozy family dinner or special occasion.

Ingredients

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  1. 3 lbs chuck roast – the perfect cut for slow cooking, resulting in tender, juicy meat
  2. 2 tablespoons olive oil – for searing the roast
  3. 1 large onion, chopped – adds flavor to the base of the dish
  4. 3 garlic cloves, minced – infuses the broth with aromatic depth
  5. 4 large carrots, peeled and cut into chunks – sweet and tender when cooked in the broth
  6. 6 small Yukon Gold potatoes, halved – buttery, smooth potatoes complement the rich roast
  7. 3 cups beef broth – forms the savory base for the sauce
  8. 1 cup red wine (optional) – adds richness and depth to the sauce
  9. 2 tablespoons tomato paste – for a deeper, richer flavor
  10. 2 teaspoons Worcestershire sauce – enhances the savory profile
  11. 1 teaspoon dried thyme – earthy and aromatic
  12. 1 teaspoon dried rosemary – fragrant, woodsy seasoning
  13. Salt and pepper, to taste – to season the roast and vegetables
  14. 2 tablespoons cornstarch (optional, for thickening) – for a thicker gravy
  15. 2 tablespoons water (optional, for thickening) – to make the cornstarch slurry

Instructions

  • Preheat the oven to 325°F (165°C).
  • Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 4 minutes per side. Remove from the pot and set aside.
  • Cook the Vegetables: In the same pot, add onions and garlic. Cook for 2-3 minutes until softened and fragrant.
  • Add Flavor: Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute to blend the flavors.
  • Add Liquids: Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  • Return the Roast: Place the roast back into the pot, nestling it into the liquid. Add carrots and potatoes around the meat.
  • Slow Cook: Cover the pot with a lid and transfer it to the oven. Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
  • Thicken the Gravy (Optional): For a thicker gravy, remove the meat and vegetables from the pot. Mix cornstarch and water in a small bowl, then stir into the cooking liquid over medium heat until thickened.
  • Serve: Slice or shred the roast and serve with vegetables, spooning gravy over the top.

Notes

  • If you don’t have red wine, you can omit it or substitute with more beef broth.
  • This dish can also be made in a slow cooker on low for 7-8 hours.
  • For a thicker sauce, you can add more cornstarch and water as needed.

Nutrition

Find it online: https://grandmarecipesflash.com/pot-roast-w-carrots-potatoes/