A hearty pot roast served with tender carrots, potatoes, and rich juices, garnished with rosemary.

Pot Roast with Carrots & Potatoes: Slow-Cooked Perfection

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This recipe transforms an affordable cut of beef into a tender, flavorful masterpiece. Paired with carrots, potatoes, and a savory broth, it’s a one-pot meal that satisfies every time. Whether cooked in a slow cooker or Dutch oven, the long cooking process ensures that every bite melts in your mouth.

Why You’ll Love This Recipe

  • Hearty and Comforting: The ultimate stick-to-your-ribs meal.
  • Hands-Off Cooking: Let your slow cooker or oven do the work while you relax.
  • Versatile: Perfect for family dinners, meal prep, or even special occasions.
  • Make-Ahead Friendly: The flavors deepen when reheated the next day.

Ingredients for Pot Roast with Carrots & Potatoes

  • 3-4 lb chuck roast
  • 1 tbsp olive oil
  • 4 carrots, peeled and cut into pieces
  • 6-8 potatoes, halved or quartered
  • 1 onion, cut into quarters
  • 3 garlic cloves, minced
  • 1 cup beef broth
  • 1/2 cup red wine (optional, adds depth)
  • 2 tbsp Worcestershire sauce
  • 2 sprigs rosemary (or 1 tsp dried)
  • 2 sprigs thyme (or 1 tsp dried)
  • Salt and pepper, to taste

Chef’s Tip: Yukon gold or red potatoes hold their shape better during cooking than russets.

Step-by-Step Instructions

1. Sear the Roast

  1. Heat 1 tbsp olive oil in a skillet over medium-high heat.
  2. Season the chuck roast generously with salt and pepper.
  3. Sear the roast on all sides until browned, about 3-4 minutes per side. This step locks in the juices and adds flavor.
  4. Remove the roast and set it aside.

2. Sauté the Vegetables

  1. In the same skillet, sauté the onion, carrots, and potatoes for 3-4 minutes until lightly browned.
  2. Add the minced garlic and cook for another minute until fragrant.

3. Deglaze and Add Liquids

  1. Pour the beef broth and red wine into the skillet, scraping up any browned bits from the bottom.
  2. Stir in the Worcestershire sauce.

4. Cook the Pot Roast

Slow Cooker Method:

  1. Transfer the seared roast, sautéed vegetables, and liquid to a slow cooker.
  2. Add the rosemary and thyme sprigs.
  3. Cook on low for 7-8 hours or high for 4-5 hours, until the meat is tender and easily shredded.

Dutch Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the seared roast, vegetables, and liquid in a Dutch oven.
  3. Add the herbs, cover, and bake for 3-4 hours.

5. Serve and Enjoy

  1. Remove the rosemary and thyme sprigs.
  2. Shred the meat into large chunks or slices.
  3. Serve the pot roast with the carrots, potatoes, and rich cooking juices.

Serving Suggestions

  • Rustic Bread: Use crusty bread to mop up the flavorful juices.
  • Side Salad: A crisp green salad balances the hearty dish.
  • Mashed Potatoes: Double the potatoes for mashed on the side!

Chef’s Tips for Success

  • Don’t Skip Searing: Searing the meat enhances the flavor and creates a beautiful crust.
  • Use Fresh Herbs: If possible, fresh rosemary and thyme elevate the flavor.
  • Low and Slow: Cooking on low heat for a longer time yields the most tender results.
  • Rest the Meat: Let the roast rest for 5-10 minutes after cooking for juicier slices.

Nutritional Information (Per Serving)

  • Calories: 480 kcal
  • Total Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 120mg
  • Sodium: 800mg
  • Carbohydrates: 28g
  • Protein: 40g

Note: Nutritional values are approximate and may vary based on ingredients used.

FAQs

Can I make this pot roast ahead of time?
Yes! Pot roast tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3 days.

What if I don’t have red wine?
You can substitute the red wine with additional beef broth or a splash of balsamic vinegar for added depth.

Can I use a different cut of meat?
Yes! Brisket or bottom round roast are great alternatives, though they may require slightly longer cooking times.

How do I store leftovers?
Store leftover pot roast in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a skillet with a splash of broth to keep it moist.

Can I add other vegetables?
Absolutely! Parsnips, turnips, or celery make excellent additions to this dish.

Conclusion

Pot Roast with Carrots & Potatoes is the ultimate comfort meal that brings warmth and heartiness to your table. Whether you use a slow cooker or Dutch oven, this recipe guarantees tender meat, flavorful vegetables, and a rich sauce that ties it all together.

Pair it with your favorite sides, pour a glass of wine, and enjoy a classic meal that’s sure to become a family favorite.

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