Pot Roast with Potatoes and Carrots

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

3 to 4 pounds beef chuck roast (or brisket/round)

6 medium-sized potatoes, peeled and quartered

4 large carrots, peeled and cut into chunks

1 large onion, chopped

4 cloves garlic, minced

2 cups beef broth (or water with bouillon)

2 tbsp tomato paste (optional for richer flavor)

2 tbsp Worcestershire sauce (optional)

1 tsp dried thyme

1 tsp dried rosemary

2 bay leaves

Salt and black pepper, to taste

2 tbsp vegetable oil (for searing)

 

Instructions:

1. Prep and Sear the Meat:

Season the roast generously with salt and pepper.

Heat oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side). This adds flavor.

2. Layer the Crockpot (or Dutch Oven):

Place chopped onions and garlic on the bottom.

Place the seared roast on top.

Add the potatoes and carrots around the meat.

3. Make the Cooking Liquid:

In a bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the meat and vegetables.

4. Cook:

Slow Cooker: Cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the meat is fork-tender.

Oven (Dutch Oven): Cover and cook at 325°F (163°C) for 3–4 hours.

5. Serve:

Remove bay leaves before serving.

Optional: Use some of the liquid to make a gravy by simmering it on the stove with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).