Pot Roast with Potatoes and Carrots

Embrace the ultimate comfort food with this incredibly flavorful and tender Classic Pot Roast. This timeless dish features a succulent beef chuck roast, slow-cooked to perfection until it’s fork-tender and practically melts in your mouth. Bathed in a rich, savory gravy and surrounded by tender baby potatoes and sweet carrots, it’s a complete meal that embodies warmth, tradition, and home. Perfect for a cozy Sunday dinner, a special family gathering, or simply to fill your home with an irresistible aroma, this pot roast recipe is designed to deliver maximum flavor with minimal fuss, making it a beloved classic that everyone will adore.

Ingredients:

For the Pot Roast:

• 3-4 pounds beef chuck roast (well-marbled is best), trimmed of large excess fat
• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 3-4 cloves garlic, minced
• 2 cups beef broth (low sodium)
• 1 cup dry red wine (like Cabernet Sauvignon or Merlot – optional, but recommended for depth)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (or 1 sprig fresh)
• Salt and freshly ground black pepper, to taste (start with 1 tsp salt, ½ tsp pepper)

For the Vegetables:

• 1½ pounds baby potatoes (small red, gold, or mixed), halved or quartered if larger
• 1 pound carrots, peeled and cut into 1-2 inch chunks (or 1 bag baby carrots)
• Optional: 1 cup pearl onions, frozen (add with other vegetables)

For Thickening (Optional):

• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

For Garnish (Optional):

• Fresh parsley, chopped

Step-by-Step Instructions:

1. Prepare and Sear the Roast:
   • Pat the beef chuck roast completely dry with paper towels. Season generously all over with salt and freshly ground black pepper.
   • Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot (with a lid) over medium-high heat.
   • Carefully place the seasoned roast into the hot oil. Sear for 4-6 minutes per side until a deep, golden-brown crust forms. This step is crucial for building flavor.
   • Remove the browned roast from the pot and set it aside on a plate.
2. Sauté Aromatics and Build Flavor Base:
   • Reduce the heat to medium. Add the chopped large onion to the pot, scraping up any browned bits from the bottom (this is called deglazing and adds immense flavor). Cook for 5-7 minutes until the onion softens and becomes translucent.
   • Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
   • If using, pour in the dry red wine. Bring to a simmer and let it reduce by about half, scraping the bottom of the pot. This takes about 3-5 minutes.
3. Simmer the Roast:
   • Return the seared beef roast to the Dutch oven.
   • Pour in the beef broth and Worcestershire sauce.
   • Add the bay leaves, dried thyme, and dried rosemary. Ensure the liquid comes about halfway up the sides of the roast. If not, add a little more broth or water.
   • Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot tightly with its lid.
4. Slow Cook the Pot Roast:
   • Oven Method: Transfer the covered Dutch oven to the preheated oven and cook for 2-2.5 hours at 325°F (160°C).
   • Stovetop Method: Keep the pot on low heat on the stovetop and simmer gently for 2-2.5 hours, ensuring the liquid is just barely bubbling.
5. Add Vegetables and Finish Cooking:
   • After the initial cooking time (2-2.5 hours), carefully remove the pot from the oven or stovetop.
   • Add the halved baby potatoes and carrot chunks to the pot, nestling them around the roast and ensuring they are partially submerged in the liquid.
   • Re-cover the pot and return it to the oven or stovetop. Continue cooking for another 45-60 minutes, or until the beef is incredibly fork-tender and the vegetables are soft.
6. Thicken Gravy (Optional) and Serve:
   • Carefully remove the roast and vegetables from the pot and transfer them to a platter. Cover loosely with foil to keep warm.
   • If you prefer a thicker gravy, remove the bay leaves. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Bring the liquid in the pot to a simmer. Gradually whisk in the slurry, a little at a time, until the gravy reaches your desired thickness. Simmer for 1-2 minutes to cook out any starchy taste. Taste and adjust seasonings (salt, pepper) if needed.
   • Slice or shred the tender beef, arrange with the potatoes and carrots, and spoon plenty of the rich gravy over everything.
   • Garnish with fresh chopped parsley if desired. Serve hot.

Tips, Variations, and Storage:

• Beef Cut: Chuck roast is excellent because it has connective tissue that breaks down during slow cooking, resulting in incredibly tender meat and a richer sauce.
• Don’t Rush the Sear: Browning the roast thoroughly creates a deep, complex flavor base for the entire dish.
• Vegetable Timing: Adding vegetables too early can make them mushy. The timing suggested ensures they cook through but retain some texture.
• Flavor Boosters: A strip of bacon or two rendered at the beginning (before searing the roast) can add smoky depth. A splash of balsamic vinegar or a squeeze of lemon juice at the end can brighten the flavors.
• Herb Freshness: If using fresh rosemary or thyme sprigs, add them to the pot along with the broth. Remove the woody stems before serving.
• Slow Cooker Method: After searing the roast and sautéing aromatics on the stovetop, transfer everything to a large slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the vegetables during the last 2-3 hours of cooking on low, or the last 1-1.5 hours on high. Thicken gravy as desired.
• Storage: Pot roast tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Pot roast freezes very well. Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Pairings:

• Bread: Crusty sourdough bread, cornbread, or dinner rolls are perfect for soaking up the delicious gravy.
• Salad: A simple green salad with a tangy vinaigrette would offer a nice fresh contrast.
• Wine: A robust red wine like Cabernet Sauvignon, Zinfandel, or a hearty Merlot would complement the richness of the beef.
• Dessert: A warm apple pie or a simple fruit crisp would make a classic, comforting ending to this meal.

Quick Info:

• Prep Time: 20-25 minutes
• Cook Time: 3 hours 15 minutes – 4 hours (oven/stovetop)
• Total Time: Approximately 3.5 – 4.5 hours
• Servings: 6-8
• Cuisine: American / Comfort Food
• Effort Level: Medium (mostly hands-off cooking)