Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

Few dishes evoke the comforting warmth of home like a well-prepared pot roast with potatoes and carrots. This classic dish, steeped in tradition and flavor, is the epitome of slow-cooked perfection. The tender beef, richly seasoned broth, and perfectly cooked vegetables make this meal ideal for family gatherings, Sunday dinners, or cozy evenings.

The History of Pot Roast

The origins of pot roast trace back to European immigrants who brought braising techniques to the United States. The French, Germans, and Jewish communities each had their version of slow-cooking tougher cuts of meat to tenderize them while developing deep flavors. Over time, American cooks adapted the recipe, adding root vegetables like potatoes and carrots to create a complete one-pot meal.

Ingredients for Pot Roast with Potatoes and Carrots

For the Pot Roast

• 3–4 pounds chuck roast (or brisket for extra richness)
• 2 tablespoons olive oil (for searing)
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth (low sodium recommended)
• 1 cup dry red wine (optional for depth of flavor)
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• Salt and black pepper, to taste

For the Vegetables

• 4 medium potatoes, peeled and quartered (Yukon Gold or red potatoes work best)
• 4 large carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 1 cup pearl onions, peeled (optional)

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