Pot Roast with Potatoes and Carrots

A classic pot roast is the ultimate comfort food, featuring tender beef, flavorful potatoes, and perfectly cooked carrots in a savory gravy. This dish is great for Sunday dinners or special family meals.

Ingredients:

• 3-4 lb chuck roast (or your preferred cut of beef for roasting)
• 2 tablespoons olive oil
• 1 large onion, cut into wedges
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup dry red wine (or additional beef broth)
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1.5 lbs potatoes, halved (Yukon Gold or red potatoes work well)
• 1 lb carrots, peeled and cut into large chunks
• Salt and black pepper, to taste
• 2 tablespoons cornstarch (optional, for thickening)
• 2 tablespoons water

Instructions:

1. Prepare the Beef

1. Pat the roast dry with paper towels. Season generously with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.

2. Sauté the Aromatics

1. Add the onion to the pot and cook for 2-3 minutes, scraping up browned bits.
2. Stir in the garlic and cook for 1 minute until fragrant.

3. Build the Braising Liquid

1. Stir in the tomato paste, cooking for about 1 minute.
2. Add the beef broth, red wine, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.

4. Cook the Roast

1. Return the seared roast to the pot. Cover and simmer on low heat for 2 hours, or until the beef starts to become tender.
   • Slow Cooker Option: Place everything in a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
   • Oven Option: Place the covered pot in a preheated oven at 325°F (165°C) for 3-4 hours.

5. Add Potatoes and Carrots

1. After 2 hours, add the potatoes and carrots to the pot, nestling them around the roast.
2. Continue cooking for 1-2 more hours, or until the vegetables are tender and the meat is fall-apart tender.

6. Thicken the Gravy (Optional)

1. Remove the roast and vegetables from the pot and set aside, covered, to keep warm.
2. Mix cornstarch with water to make a slurry. Stir it into the cooking liquid and simmer for 5 minutes, until the gravy thickens.

7. Serve

1. Slice or shred the pot roast and serve with potatoes, carrots, and gravy on the side.

Tips:

• Make Ahead: This dish tastes even better the next day! Reheat gently in the oven or on the stovetop.
• Add Depth: For extra flavor, add a splash of balsamic vinegar or a teaspoon of Dijon mustard to the braising liquid.
• Vegetable Variations: Parsnips or turnips can be added for more variety.

This Pot Roast with Potatoes and Carrots is a timeless classic that never fails to please. Enjoy!