Savory Pot Roast with Potatoes and Carrots

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Description:
Savory Pot Roast with Potatoes and Carrots is a classic comfort food that combines tender, slow-cooked beef with hearty vegetables in a flavorful gravy. The roast is seared to lock in the juices and then simmered for hours until it’s fall-apart tender, while the potatoes and carrots absorb the rich flavors of the beef and herbs. This one-pot meal is perfect for a family dinner or special occasion, offering warmth and satisfaction with every bite.

Ingredients:

For the Pot Roast:

  • Chuck roast: 3-4 lbs (1.3-1.8 kg)
  • Salt: 2 tsp
  • Black pepper: 1 tsp
  • Olive oil: 2 tbsp
  • Onion (sliced): 1 large
  • Garlic (minced): 4 cloves
  • Beef broth: 2 cups (480 ml)
  • Red wine: 1 cup (optional)
  • Worcestershire sauce: 2 tbsp
  • Tomato paste: 2 tbsp
  • Dried thyme: 1 tsp
  • Dried rosemary: 1 tsp
  • Bay leaves: 2
  • Potatoes (quartered): 6 medium
  • Carrots (peeled and cut into large chunks): 4-5
  • Fresh parsley (chopped, for garnish): 2 tbsp

Optional Ingredients (for extra flavor):

  • Mushrooms: 1 cup (sliced) for added depth
  • Celery: 2 stalks (chopped) for additional vegetables
  • Dijon mustard: 1 tbsp for extra tang in the gravy

Instructions:

  1. Prepare the roast:
    Season the chuck roast generously with salt and pepper on all sides. Let it sit at room temperature for 10-15 minutes.
  2. Sear the roast:
    Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides for about 3-4 minutes per side until browned. Remove the roast and set it aside.
  3. Sauté the onions and garlic:
    In the same pot, add the sliced onions and sauté until soft and golden, about 5 minutes. Add the minced garlic and cook for another minute.
  4. Deglaze the pot:
    If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
  5. Add liquids and herbs:
    Stir in the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
  6. Cook the roast:
    Return the seared roast to the pot, ensuring it is mostly submerged in the liquid. Cover the pot and reduce the heat to low. Simmer for 2 ½ to 3 hours, or until the roast is tender and can be easily shredded with a fork.
  7. Add the vegetables:
    After the roast has cooked for about 2 hours, add the potatoes and carrots to the pot, nestling them around the roast. Cover and continue cooking for an additional 45 minutes to 1 hour, or until the vegetables are tender.
  8. Serve:
    Remove the bay leaves and discard. Shred the beef slightly with a fork and serve the pot roast with the potatoes and carrots, spooning the rich gravy over the top. Garnish with fresh parsley.

Tips for Success:

  • Sear the roast well: Browning the roast before slow-cooking adds depth and richness to the final flavor.
  • Use a heavy-bottomed pot: A Dutch oven or cast iron pot helps retain heat and ensures even cooking.
  • Simmer low and slow: Cooking the roast slowly at a low temperature ensures the beef becomes tender and absorbs all the flavors.

Recommendations:

  • Serve with crusty bread: A side of crusty bread is perfect for soaking up the flavorful gravy.
  • Make ahead: This dish tastes even better the next day, so it’s a great make-ahead meal for busy weeks. Store leftovers in an airtight container in the fridge for up to 3 days.
  • Thicken the gravy: For a thicker gravy, mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir it into the gravy, simmering for a few minutes until thickened.

Nutrition (per serving, approx. based on 8 servings):

  • Calories: 480
  • Protein: 34 g
  • Fat: 25 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Sugar: 5 g
  • Sodium: 750 mg

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