ADVERTISEMENT
How to Make Pot Roast with Potatoes and Carrots
1. Prepare the Roast
Season the chuck roast generously with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). This locks in the flavor.
2. Assemble in the Pot
Transfer the seared roast to a slow cooker, Dutch oven, or roasting pan. Add the sliced onions, minced garlic, and tomato paste around the roast.
3. Add the Liquid
Pour beef broth and red wine (if using) over the roast. Sprinkle thyme and rosemary over the top.
4. Add the Vegetables
Nestle the potatoes and carrots around the roast, ensuring they’re submerged in the liquid for even cooking.
5. Cook Low and Slow
- Slow Cooker: Cook on low for 8–10 hours or high for 5–6 hours.
- Oven: Cover and roast at 300°F (150°C) for 3–4 hours.
6. Serve and Enjoy
Once the roast is done, remove it from the pot and shred or slice it. Serve alongside the tender vegetables, spooning the rich broth over everything for extra flavor.
Tips for the Best Pot Roast
- Choose the Right Cut: Beef chuck roast or brisket is ideal for slow cooking.
- Sear First: Don’t skip browning the meat—it adds incredible depth to the flavor.
- Don’t Rush It: Low and slow cooking is the key to a melt-in-your-mouth texture.
- Make It Ahead: Pot roast tastes even better the next day as the flavors meld together.
Why You’ll Love This Dish
This pot roast isn’t just a meal; it’s an experience. The tender beef practically melts in your mouth, while the potatoes and carrots soak up the savory broth, creating a symphony of flavors and textures. It’s the kind of dish that warms you from the inside out, perfect for cozy family dinners or impressing guests.
So, would you eat this pot roast with potatoes and carrots? Once you take that first bite, the answer will be a resounding “yes!” This recipe is more than just food—it’s a memory in the making.
ADVERTISEMENT
