Classic Pot Roast with Potatoes and Carrots

by

Advertisement


Advertisement

Classic Pot Roast with Potatoes and Carrots

Ingredients:

  • 3 to 4 pounds chuck roast
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 pound baby potatoes, washed
  • 4 large carrots, peeled and cut into large chunks
  • 2 tablespoons cornstarch (optional, for thickening the gravy)
  • 2 tablespoons water (optional, for thickening the gravy)

Instructions:

  • Season and Sear the Roast:
    • Generously season the chuck roast with salt and pepper.
    • Heat the vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Transfer the roast to a slow cooker or a large Dutch oven.
  • Prepare the Aromatics:
    • In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
    • Add the minced garlic and cook for an additional minute.
    • Stir in the tomato paste and cook for another minute.
  • Slow Cook:
    • Add the beef broth to the skillet, scraping up any browned bits from the bottom.
    • Pour the mixture over the roast in the slow cooker or Dutch oven.
    • Add the thyme, rosemary, and bay leaf.
    • Place the baby potatoes and carrots around the roast.
  • Cook:
    • For a slow cooker: Cook on low for 8-9 hours or on high for 4-5 hours, until the roast is tender and the vegetables are cooked.
    • For a Dutch oven: Cover and cook in a preheated oven at 325°F (163°C) for about 3-4 hours, until the roast is tender.
  • Thicken the Gravy (Optional):
    • If you prefer a thicker gravy, remove the roast and vegetables from the slow cooker or Dutch oven.
    • In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the cooking liquid and cook on high (if using a slow cooker) or over medium heat (if using a Dutch oven) until the gravy has thickened.
  • Serve:
    • Slice the roast and serve with the potatoes and carrots. Drizzle the gravy over the top.

Enjoy your comforting and delicious pot roast!

If you would like to generate a similar image or need any modifications to the recipe, please let me know!