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Pot Roast with Potatoes and Carrots: A Classic Comfort Dish
There’s something undeniably comforting about a warm, hearty pot roast with tender potatoes and carrots. This iconic dish has graced dinner tables for generations, offering a perfect balance of rich flavors, succulent meat, and satisfying vegetables. Whether you’re preparing it for Sunday dinner or a special occasion, this recipe guarantees a meal that will delight everyone at the table.
Why Pot Roast is a Timeless Favorite
Pot roast is more than just a meal—it’s an experience. Slow-cooked to perfection, this dish brings out the best in a tough cut of meat, transforming it into a fork-tender masterpiece. Combined with the natural sweetness of carrots and the earthy satisfaction of potatoes, it’s a one-pot wonder that’s as nourishing as it is delicious.
Ingredients
For the Roast:
- 3-4 pounds chuck roast (or brisket)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth (or red wine for added richness)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For the Vegetables:
- 4 medium potatoes, peeled and quartered
- 4 large carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
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