A classic and soothing recipe, Classic Pot Roast with Potatoes and Carrots combines flavorful vegetables, tender, juicy meat, and a rich, savory sauce.
This filling dish is ideal for celebratory occasions or family dinners.
As the chuck roast is slowly cooked in the oven, the potatoes and carrots absorb the mouthwatering flavors of the meat and seasonings and grow incredibly tender.
The end result is a pot roast that will melt in your mouth and please everyone at the table.
This recipe is easy to follow and rewarding, offering a wonderful balance of flavors and textures whether you are an experienced home cook or just getting started.
So let’s prepare our ingredients, heat the oven, and get ready to savor a hearty and delectable traditional pot roast with potatoes and carrots.
Ingredients:
- 3-4 pounds chuck roast
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4-6 medium-sized potatoes, peeled and quartered
- 4-6 carrots, peeled and cut into chunks
- Fresh parsley, chopped (for garnish)
Directions:
Begin by preheating your oven to 325°F (160°C).
Next, heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
Generously season the chuck roast with salt and pepper on all sides. Place it in the pot and sear until browned on all sides. This process is crucial in developing flavor and sealing in the juices. Once browned, remove the roast from the pot and set it aside.
In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until the onion is translucent and the garlic is fragrant.
Deglaze the pot by adding the beef broth and red wine (if using), scraping the bottom to release any browned bits. These bits contribute to the overall flavor of the sauce.
Stir in the Worcestershire sauce, tomato paste, dried thyme, and dried rosemary. Season with additional salt and pepper to taste.
Return the seared chuck roast to the pot and bring the liquid to a simmer. Cover the pot with a lid.
Transfer the pot to the preheated oven and allow it to cook for approximately 2-3 hours, or until the meat is tender and easily falls apart.
Once done, remove the pot from the oven and add the quartered potatoes and carrot chunks. Ensure that the vegetables are fully submerged in the liquid. If necessary, add more beef broth or water.
Cover the pot again and return it to the oven. Let it cook for an additional 45 minutes to 1 hour, or until the potatoes and carrots are tender.
Carefully remove the pot from the oven. Using tongs or a slotted spoon, transfer the pot roast, potatoes, and carrots to a serving platter. Cover them with foil to keep warm.
Place the pot with the remaining cooking liquid on the stove over medium heat. Simmer the liquid for a few minutes until it reduces and thickens slightly to create a flavorful sauce.
Slice the pot roast against the grain into thick slices. Arrange the slices on the serving platter alongside the potatoes and carrots.
Pour the reduced sauce over the pot roast and vegetables. Garnish with freshly chopped parsley.
