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Pot Roast with Carrots and Potatoes: A Flavorful Dinner Delight

Pot Roast with Carrots and Potatoes
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A hearty and flavorful pot roast dish featuring tender beef, carrots, and potatoes, perfect for a comforting dinner.

Ingredients

Scale
  • 3–4 lbs beef chuck roast
  • 4 large carrots, cut into chunks
  • 4 medium potatoes, cut into quarters
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • 2 bay leaves

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Season the beef roast with salt, pepper, thyme, and rosemary.
  3. In a large Dutch oven, heat olive oil over medium-high heat and sear the roast on all sides until browned.
  4. Remove the roast and set aside. In the same pot, add onions and garlic, sautéing until softened.
  5. Add the beef broth and red wine, scraping the bottom of the pot to deglaze.
  6. Return the roast to the pot and add carrots and potatoes around it.
  7. Add bay leaves and bring to a simmer.
  8. Cover the pot and transfer it to the oven. Cook for 3-4 hours, or until the meat is tender.
  9. Remove from the oven, let rest for 10 minutes, then slice and serve with vegetables.

Notes

  • For extra flavor, marinate the roast overnight with herbs and spices.
  • Feel free to add other vegetables like celery or parsnips.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bibodo.com/pot-roast-carrots-potatoes-recipe/