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Pot Roast with Carrots & Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 35 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This classic Pot Roast with Carrots & Potatoes is a hearty and comforting meal perfect for family dinners. Featuring a tender beef chuck roast slowly simmered with aromatic herbs, garlic, onions, and root vegetables, this dish delivers deep rich flavors. The beef is seared to lock in juices, then slow-cooked in a pot with beef broth and optional red wine until falling-apart tender. Served with soft, flavorful carrots and potatoes, it’s a timeless one-pot meal that’s both satisfying and easy to prepare.

Ingredients

Beef and Seasonings

  • 3-4 pounds beef chuck roast
  • Salt and pepper, to taste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves

Vegetables

  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 4 large carrots, peeled and cut into chunks
  • 4 large potatoes, peeled and cut into chunks

Liquids

  • 2 tablespoons olive oil
  • 1 cup beef broth
  • 1 cup red wine (optional)

Garnish

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the roast on all sides until a deep brown crust forms, about 4-5 minutes per side. This process locks in flavor and juices. Remove the roast from the pot and set aside.
  2. Sauté Vegetables: In the same pot, add the sliced onions and minced garlic. Cook over medium heat for 2-3 minutes until they soften and release their aroma, stirring occasionally to prevent burning.
  3. Add Liquids and Seasoning: Pour in the beef broth and optional red wine, scraping the bottom of the pot with a wooden spoon to loosen any flavorful browned bits. Stir in dried thyme, rosemary, bay leaves, and adjust salt and pepper to taste.
  4. Slow Cook: Return the seared beef roast to the pot. Arrange the peeled and chunked carrots and potatoes around the roast. Cover the pot with a lid and reduce heat to low. Let everything simmer gently for 3-4 hours, or until the beef is tender enough to shred easily with a fork and vegetables are cooked through.
  5. Serve: Carefully remove the roast from the pot and let it rest for 10 minutes to allow juices to redistribute. Shred the beef using two forks. Plate the shredded meat along with the carrots and potatoes, spooning some cooking liquid over the top. Garnish with chopped fresh parsley and serve warm.

Notes

  • Using a Dutch oven or heavy-bottomed pot helps ensure even heat distribution during slow cooking.
  • The red wine is optional but adds a depth of flavor to the broth.
  • You can substitute potatoes and carrots with root vegetables like parsnips or turnips based on preference.
  • Make sure to brown the beef well for enhanced flavor and aroma.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Find it online: https://slsrecipes.com/pot-roast-with-carrots-and-potatoes-recipe/