Description
This Pot Roast with Carrots & Potatoes is the ultimate comfort meal! Slow-cooked to perfection, the tender beef roast pairs beautifully with hearty carrots and potatoes, making it a satisfying dish for family dinners or special occasions.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, sliced
- 4 garlic cloves, minced
- 4 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and cut into chunks
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef roast with salt and pepper, then sear it on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.
- Sauté Vegetables: In the same pot, add the sliced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.
- Add Liquids and Seasoning: Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits. Add the dried thyme, rosemary, bay leaves, and a pinch of salt and pepper.
- Slow Cook: Return the beef roast to the pot. Add the carrots and potatoes around the roast. Cover the pot with a lid and reduce the heat to low. Let it simmer for 3-4 hours, or until the beef is tender and easily shreds with a fork.
- Serve: Remove the roast from the pot and let it rest for 10 minutes. Shred the beef using two forks, then serve with the carrots and potatoes. Garnish with fresh parsley.
Notes
- For extra flavor, you can brown the beef roast a day before and refrigerate it. Reheat it in the oven or slow cooker the next day for a more tender result.
- This recipe can be made in a slow cooker by following the same steps but cooking on low for 6-8 hours.
- If you prefer a thicker gravy, remove some of the liquid after cooking and reduce it on the stove for a few minutes.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 380
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg