Pot Roast with Potatoes and Carrots

 

 

 

 

 

 

 

 

 

 

 

Ingredients

3 to 4 pounds of beef chuck roast (or another suitable cut like brisket or round)
6 medium-sized potatoes, peeled and quartered
4 large carrots, peeled and cut into chunks
1 large onion, quartered
3 cloves of garlic, minced
1 cup beef broth (or more as needed)
2 tablespoons olive oil (or vegetable oil)
1 tablespoon Worcestershire sauce (optional)
1 tablespoon tomato paste (optional)
1 teaspoon dried thyme
1 teaspoon rosemary (fresh or dried)
Salt and pepper to taste
Optional Additions
1 cup red wine (for richer flavor)
1 cup celery, chopped
1/2 cup parsnips, peeled and cut into chunks
Fresh parsley for garnish
1 bay leaf (for added flavor)
1/4 cup heavy cream or butter (to enrich the broth)

Instructions

Preheat the oven to 325°F (165°C).
Prepare the beef: Season the chuck roast generously with salt, pepper, thyme, and rosemary.
Brown the roast: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the roast on all sides until a deep brown crust forms (about 4-5 minutes per side). Remove from the pot and set aside.
Cook the vegetables: Add the onion, garlic, and carrots to the pot. Sauté for 2-3 minutes until fragrant. Add the potatoes and any other optional vegetables.
Deglaze the pot: If using, pour in the wine to deglaze the pot, scraping up any browned bits from the bottom.
Add liquids: Stir in the beef broth, Worcestershire sauce, and tomato paste (if using). Return the roast to the pot, ensuring the liquid comes about halfway up the meat. Bring to a simmer.
Roast in the oven: Cover the pot with a lid and place it in the preheated oven. Roast for about 3-4 hours, or until the meat is tender and easily shreds with a fork.
Rest and serve: Remove the pot from the oven and let the roast rest for 10-15 minutes before slicing or shredding. Serve with the vegetables and spoon some of the rich cooking liquid over the top.