Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

Ingredients:

• 3-4 lbs beef chuck roast
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 4-5 large carrots, peeled and cut into chunks
• 4-5 medium potatoes, peeled and cut into chunks
• 2-3 celery stalks, chopped (optional)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 325°F (163°C).

1. Season the Roast:

• Season the beef chuck roast generously with salt and pepper on all sides.

1. Sear the Roast:

• In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

1. Sauté Aromatics:

• In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.

1. Deglaze the Pot:

• If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes. Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.

1. Return the Roast to the Pot:

• Place the seared roast back into the pot. Bring the liquid to a simmer.

1. Cover and Cook:

• Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 hours.

1. Add Vegetables:

• After 2 hours, remove the pot from the oven and add the carrots, potatoes, and celery (if using). Make sure the vegetables are submerged in the liquid as much as possible.

1. Continue Cooking:

• Cover the pot again and return it to the oven. Cook for an additional 1-1.5 hours, or until the roast and vegetables are tender.

1. Serve:
   • Remove the pot from the oven. Let the roast rest for 10-15 minutes before slicing. Serve the roast with the vegetables and some of the cooking liquid spooned over the top.

Tips:

• For a thicker gravy, you can mix 1-2 tablespoons of cornstarch with a little water and stir it into the cooking liquid after removing the roast and vegetables. Simmer on the stovetop until thickened.
• This dish can also be made in a slow cooker. Follow the steps up to deglazing the pot, then transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.

Enjoy your hearty and comforting pot roast with potatoes and carrots!