Here’s a simple and delicious recipe for a classic pot roast with potatoes and carrots:
Ingredients:
- 3-4 lb beef chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can use more broth)
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 4 large potatoes, peeled and cut into chunks
- 4-5 large carrots, peeled and cut into large chunks
- 1-2 tbsp cornstarch (optional, for thickening the sauce)
Instructions:
- Preheat the oven to 325°F (163°C).
- Season the roast: Pat the beef chuck roast dry with paper towels. Generously season with salt, pepper, thyme, and rosemary on all sides.
- Brown the roast: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the roast and sear it for about 4-5 minutes per side, until it’s brown and caramelized. Remove the roast and set aside.
- Sauté onions and garlic: In the same pot, add the chopped onion and cook for about 2-3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
- Deglaze the pot: Pour in the red wine (if using) or a bit of broth, scraping up any brown bits from the bottom of the pot. Let it simmer for about 1-2 minutes to cook off the alcohol.
- Add the liquid: Pour in the beef broth, Worcestershire sauce, and soy sauce. Stir everything to combine. Return the roast to the pot.
- Roast in the oven: Cover the pot with a lid or foil and place it in the preheated oven. Cook for about 2-2.5 hours, or until the roast is tender.
- Add the vegetables: After 2-2.5 hours, add the potatoes and carrots to the pot. Stir everything gently and return it to the oven for another 1-1.5 hours, or until the vegetables are fork-tender.
- Make the gravy (optional): Once the roast and vegetables are done, remove them from the pot. To thicken the sauce, whisk together 1-2 tbsp of cornstarch with a little cold water, then stir it into the simmering liquid in the pot. Let it cook for a few minutes to thicken.
- Serve: Slice the roast against the grain, and serve with the potatoes, carrots, and a ladle of the gravy. Enjoy!
