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Classic Pot Roast with Carrots and Potatoes

Classic Pot Roast with Carrots and Potatoes
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Classic Pot Roast with Carrots and Potatoes is a comforting, slow-cooked beef dish that combines tender, flavorful chuck roast with sweet carrots and hearty potatoes. This one-pot meal delivers rich, savory flavors and a home-cooked charm perfect for family dinners and cozy nights. Easy to prepare and customizable, it’s a timeless recipe that warms both heart and home.

Ingredients

Scale

Meat

  • 3 to 4 lbs chuck roast, well-marbled

Vegetables

  • 4 large carrots, peeled and cut into uniform pieces
  • 4 medium potatoes, peeled and cut into uniform pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced

Liquids and Herbs

  • 2 to 3 cups beef broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Seasonings

  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp olive oil

Instructions

  1. Prepare the Meat: Pat your chuck roast dry with paper towels to ensure a good sear. Season generously with salt and pepper on all sides to bring out the natural flavor.
  2. Sear the Roast: Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Sear the roast on all sides until a rich, brown crust forms, locking in juices that make the meat tender and flavorful.
  3. Sauté Aromatics: Remove the roast and add chopped onions and garlic to the pot. Sauté until fragrant and soft, absorbing all the browned bits left from searing, which builds the flavor base.
  4. Add Liquids and Herbs: Return the roast to the pot and pour in beef broth, making sure the liquid comes halfway up the sides of the roast. Add fresh thyme and rosemary for an aromatic boost.
  5. Cook Low and Slow: Cover the pot tightly and simmer the roast on low heat for 2.5 to 3 hours, or until the meat becomes tender and easily pulls apart with a fork.
  6. Add Carrots and Potatoes: Halfway through cooking, add peeled and cut carrots and potatoes to the pot. Let them cook with the roast, soaking up the flavorful broth and becoming perfectly tender.
  7. Final Touches: Once the roast and vegetables are cooked, remove them from the pot. Let the broth simmer uncovered for a few minutes to thicken slightly into a luscious gravy, then serve everything hot and inviting.

Notes

  • Patience is Key: Low and slow cooking ensures the best tenderness and flavor development.
  • Proper Searing: Don’t skip browning the meat – it creates a rich flavor foundation.
  • Use Fresh Herbs: Fresh thyme and rosemary infuse the roast with an aromatic depth that dried herbs can’t match.
  • Cut Evenly: Chop carrots and potatoes into uniform sizes to ensure they cook evenly with the meat.
  • Rest Before Serving: Let the roast rest a few minutes after cooking to lock in juices when slicing.

Nutrition

Keywords: classic pot roast, slow cooked beef, carrots and potatoes, comfort food, family dinner, one pot meal, tender beef, hearty meal

Find it online: https://homemademealz.com/classic-pot-roast-with-carrots-and-potatoes/