Pot Roast with Potatoes and Carrots

Why Make This Recipe

Pot roast with potatoes and carrots is a classic comfort food that warms your heart and fills your stomach. It’s a simple dish that brings people together, perfect for family dinners or cozy gatherings. The combination of tender beef, hearty vegetables, and rich broth creates a satisfying meal that everyone will love.

How to Make Pot Roast with Potatoes and Carrots

Ingredients:

• 1.5 to 2 kg beef chuck roast
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 large carrots, cut into chunks
• 500 grams baby potatoes or large potatoes, cut into chunks
• 2 cups beef broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves
• Fresh parsley, for garnish

Directions:

1. Season the beef chuck roast with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3 to 4 minutes per side. Remove the roast and set it aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until softened. Stir in the tomato paste and cook for an additional minute.
3. Add beef broth, water, Worcestershire sauce, thyme sprigs, and bay leaves to the pot. Return the seared roast to the pot. Cover and simmer on low heat for 2 hours.
4. After 2 hours, add carrot chunks and potatoes to the pot. Cover and continue cooking for another 1 to 1.5 hours, or until the vegetables and roast are tender.
5. Shred the pot roast into chunks and serve alongside the potatoes and carrots. Spoon the flavorful broth over the dish. Garnish with fresh parsley for color and flavor.

How to Serve Pot Roast with Potatoes and Carrots

Serve the pot roast hot, alongside the tender carrots and potatoes. The flavorful broth can be spooned over the meat and veggies for extra taste. This dish pairs well with crusty bread or a fresh salad, making it a full meal that satisfies.

How to Store Pot Roast with Potatoes and Carrots

Allow any leftover pot roast to cool down to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. When you’re ready to eat, simply reheat in the oven or on the stovetop until warmed through.

Tips to Make Pot Roast with Potatoes and Carrots

• Make sure to sear the meat well for extra flavor.
• Use a good quality beef broth for richer taste.
• Feel free to add other vegetables like celery or parsnips for more variety.

Variation

You can also try different cuts of meat, such as brisket or round roast. For a slightly different flavor, add red wine to the broth or use root vegetables like turnips or parsnips.

FAQs

1. Can I cook pot roast in a slow cooker?
Yes, you can! Simply follow the same steps to sear the meat and sauté the onions and garlic. Then transfer everything to a slow cooker and cook on low for 8 hours or high for 4 hours.

2. Can I use frozen beef for this recipe?
It’s best to thaw the beef before cooking. Searing a frozen roast can be difficult, and it won’t cook evenly.

3. How do I know when the pot roast is done?
The pot roast is done when it’s tender and easily shreds with a fork. The vegetables should also be soft but not mushy.

Enjoy making and sharing this hearty pot roast with your loved ones!