Hearty Pot Roast with Potatoes and Carrots

Description of this recipe
This Hearty Pot Roast with Potatoes and Carrots is a comforting, classic dish that fills your home with rich aromas and warms your soul. The chuck roast is tender and succulent, surrounded by perfectly cooked potatoes and carrots that soak up all the delicious flavors of the broth. This dish is ideal for family gatherings, Sunday dinners, or any occasion where you want to serve something special yet simple.

Why you will love this recipe
You will love this recipe for its ease and the depth of flavor it delivers. The combination of tender beef, hearty vegetables, and a savory broth creates a satisfying meal that is both nutritious and delicious. The slow cooking process ensures that the flavors meld beautifully, resulting in a dish that feels like a warm hug on a plate. Plus, it requires minimal hands-on time, allowing you to spend more time with your loved ones.

Introduction
There’s something magical about a pot roast. It’s one of those meals that brings people together, evoking memories of family dinners and cozy nights at home. The beauty of this Hearty Pot Roast with Potatoes and Carrots lies not only in its delicious flavors but also in its simplicity. With just a few ingredients and a bit of time, you can create a dish that is both impressive and comforting. Whether you choose to cook it in the oven or a slow cooker, this recipe guarantees a fork-tender roast that is bursting with flavor. So, roll up your sleeves and let’s get started on this delightful culinary journey!

Ingredients:

For the Roast:

  • 3–4 lb (1.4–1.8 kg) chuck roast
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika

For the Vegetables:

  • 1 lb (450 g) baby potatoes, halved
  • 4–5 large carrots, cut into chunks
  • 1 large onion, quartered

For the Broth:

  • 2 cups beef broth
  • 1 cup red wine (optional, substitute with additional broth)
  • 2 tbsp tomato paste
  • 3 garlic cloves, minced
  • 2 tsp dried thyme (or a few sprigs of fresh thyme)
  • 2 bay leaves

Preparation:

Step 1: Preheat Oven or Slow Cooker
If you are using the oven, preheat it to 300°F (150°C). If you prefer the slow cooker method, set it to low. This initial step is crucial as it prepares your cooking environment for the perfect pot roast.

Step 2: Season and Sear the Roast
Pat the chuck roast dry with paper towels to ensure a good sear. Rub the roast with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika. Heat a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until it is beautifully browned, about 3–4 minutes per side. This step locks in the juices and enhances the flavor.

Step 3: Prepare the Vegetables
In the same skillet, add the quartered onions and sauté for about 2 minutes until they begin to soften. Then, add the minced garlic and tomato paste, cooking for an additional minute to release the flavors.

Step 4: Build the Broth
Pour in the beef broth and red wine (if using) to deglaze the skillet, scraping up any browned bits stuck to the bottom. These bits are packed with flavor! Add the thyme and bay leaves to the mixture, allowing the herbs to infuse their aroma into the broth.

Step 5: Combine and Cook
In a roasting pan or slow cooker, place the halved baby potatoes and carrot chunks at the bottom. Lay the seared roast on top of the vegetables, then pour the broth mixture over everything. If you are using the oven, cover the pan tightly with foil or a lid and bake for 3–4 hours. For the slow cooker, let it cook on low for 8 hours or high for 4–5 hours. The longer it cooks, the more tender and flavorful the roast will become.

Finish and Serve:
Once the roast is fork-tender, remove it from the pot and allow it to rest for 10 minutes. Discard the bay leaves and thyme sprigs. Slice or shred the roast, and serve it alongside the potatoes and carrots, drizzled with the rich, savory broth. For an extra touch, garnish with fresh herbs like parsley or thyme.

COOKING Rating: 5/5

Serving Suggestions:
This Hearty Pot Roast pairs wonderfully with a crusty loaf of bread or buttery dinner rolls to soak up the delicious broth. A side salad or steamed green beans can also complement the meal beautifully, adding freshness to the plate.

Tips:

  • For even more flavor, consider marinating the roast in the seasoning mix overnight.
  • If you prefer a thicker gravy, you can remove the roast and vegetables once cooked, then simmer the broth on the stovetop and thicken it with a cornstarch slurry.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
  • Feel free to experiment with other vegetables like parsnips or turnips for a unique twist.

Prep Time: 15 minutes
Cook Time: 3–4 hours (oven) or 4–8 hours (slow cooker)
Total Time: ~4 hours 15 minutes
Servings: 6

Nutritional Information:

  • Calories: ~400 kcal per serving
  • Protein: 35g
  • Sodium: 800mg

Conclusion
This Hearty Pot Roast with Potatoes and Carrots is more than just a meal; it’s an experience that brings warmth and comfort to your dining table. The combination of tender meat, flavorful vegetables, and a rich broth creates a dish that is sure to become a family favorite. Whether you are cooking for a crowd or enjoying a quiet dinner at home, this pot roast recipe is a reliable choice that will impress and satisfy. So gather your ingredients, follow the steps, and enjoy the delightful aromas that will fill your kitchen as this comforting dish cooks to perfection.

Questions and Answers about this recipe:

  1. Can I use a different cut of meat for this recipe?
    Yes, you can use other cuts like brisket or round roast. However, chuck roast is ideal for its marbling, which keeps it tender during long cooking times.
  2. What if I don’t have red wine?
    If you don’t want to use red wine, you can substitute it with additional beef broth or even grape juice for a touch of sweetness.
  3. Can I add other vegetables?
    Absolutely! Feel free to add vegetables like parsnips, celery, or even mushrooms for added flavor and variety.
  4. How do I know when the roast is done?
    The roast is done when it is fork-tender and easily shreds apart. You can also use a meat thermometer; the internal temperature should reach at least 190°F (88°C) for optimal tenderness.
  5. Can I make this recipe ahead of time?
    Yes, you can prepare the roast and vegetables ahead of time and store them in the refrigerator. Just reheat in the oven or slow cooker before serving.

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