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Pot Roast with Potatoes and Carrots

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  • Author: Linda
  • Prep Time: 20 minutes
  • Cook Time: 7 to 8 hours (low) or 4 to 5 hours (high)
  • Total Time: 7 to 8 hours 20 minutes
  • Yield: 6 to 8 servings
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Description

Pot Roast with Potatoes and Carrots is a classic, comforting dish that delivers rich flavors and tender textures. This slow-cooked meal is perfect for family gatherings, offering a hearty and satisfying experience. The beef roast becomes melt-in-your-mouth tender as it simmers with aromatic herbs, hearty potatoes, and sweet carrots. Whether cooked in a slow cooker, oven, or Instant Pot, this dish guarantees a perfect balance of juicy meat, savory vegetables, and a luscious, flavorful broth.

Ingredients

  • 3 to 4 pounds beef chuck roast
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and cubed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons tomato paste
  • 1 tablespoon cornstarch (optional, for thickening)
  • Fresh parsley for garnish

Instructions

Prepare the Beef Roast

  1. Pat the beef roast dry with a paper towel to remove excess moisture.
  2. Season it generously with salt, black pepper, thyme, and rosemary on all sides.

Sear the Roast

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear the beef roast for 3-4 minutes on each side until browned.
  3. Transfer the roast to a slow cooker or a large Dutch oven.

Prepare the Vegetables

  1. In the same skillet, add chopped onions and minced garlic.
  2. Sauté for 2 minutes until fragrant.
  3. Add tomato paste and stir well for another minute.
  4. Pour in red wine (if using) and scrape up any browned bits from the pan.
  5. Transfer the mixture to the slow cooker.

Add the Broth and Seasonings

  1. Pour beef broth and Worcestershire sauce over the roast.
  2. Arrange the carrots and potatoes around the beef.
  3. Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is fork-tender.

Thicken the Gravy (Optional)

  1. Remove the roast and vegetables from the cooker.
  2. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water.
  3. Stir the mixture into the cooking liquid and let it simmer until thickened.

Serve and Garnish

  1. Slice or shred the beef and serve with the potatoes and carrots.
  2. Drizzle the gravy over the top and garnish with fresh parsley.

Notes

  • Herb Variations: Experiment with bay leaves or oregano for different flavors.
  • Vegetable Additions: Try adding parsnips or turnips for more variety.
  • Liquid Substitutions: Replace red wine with additional beef broth or a splash of balsamic vinegar.
  • Spice It Up: Add a pinch of red pepper flakes or smoked paprika for a subtle kick.

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