Description
A classic and comforting meal, this Pot Roast with Carrots and Potatoes is slow-cooked to perfection. The chuck roast becomes tender and flavorful, with the vegetables soaking up all the rich, savory gravy. Perfect for a cozy dinner with the family. #potroast #comfortfood #slowcooker #beefroast #dinnerrecipes #homemadegravy #easymeals
Ingredients
Scale
- 3 lbs chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 large carrots, peeled and cut into chunks
- 6 small Yukon Gold potatoes, halved
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Preheat the oven: Preheat your 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 aromatics: In the same pot, add onions and garlic. Cook for 2-3 minutes until softened and fragrant.
- Add seasonings: Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute to blend flavors.
- Add liquids: Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Cook the roast: Return the roast to the pot, nestling it into the liquid. Add carrots and potatoes around the meat.
- Roast in the oven: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
- Make the gravy (optional): For a thicker gravy, remove the meat and vegetables from the pot and keep them warm. In a small bowl, mix cornstarch and water, then stir the mixture into the cooking liquid over medium heat until thickened.
- Serve: Serve the pot roast with vegetables, spooning gravy over the top for extra flavor.
Notes
- For an extra boost of flavor, you can marinate the roast in the seasoning overnight.
- This recipe works well in a slow cooker too! Just sear the roast and then cook on low for 6-8 hours.
- You can add other vegetables like parsnips or turnips to make it more hearty.
Nutrition
- Serving Size: 1 portion (with vegetables and gravy)
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 105mg