Pot Roast With Potatoes And Carrots Recipe – Recipes From Chef

Ah, pot roast, the classic comfort food that warms the soul and fills the belly. I remember sitting at my grandmother’s table, savoring the smell wafting from her kitchen. It was always an event when she made her pot roast. 

Families gathered, stories flowed, and laughter echoed. As I grew older, I realized that this was more than just a meal; it was a ritual. Today, I’m excited to share an easy yet mouthwatering recipe for pot roast with potatoes and carrots.

What is Pot Roast With Potatoes and Carrots?

Pot roast is a dish made by slow-cooking beef in the oven or a slow cooker. This method transforms tougher cuts of meat into tender, flavorful feasts. When you add potatoes and carrots, you create a delicious, one-pot dinner.

 The beef soaks in all the delicious juices, while the vegetables soak up the beefy goodness. This recipe is tasty, comforting, and perfect for family dinners.

Why You’ll Love This Pot Roast With Potatoes and Carrots Recipe

Why choose this particular pot roast recipe? Well, for starters, it’s simple. With straightforward ingredients and a hands-off cooking approach, it makes weeknight dinners manageable. Plus, it’s nutritious, using whole ingredients that contribute to a balanced meal. 

You can bring the family together around the table, and they will remember this dish for years to come. And honestly, what’s not to love about a meal that practically cooks itself while you lounge on the couch?

The Ingredients

2 Tbsp extra virgin olive oil

3/4 cup dry red wine

1/2 cup of whole peeled tomatoes, crushed

1 boneless beef chuck roast

6 medium carrots, peeled and sliced into 1 1/2-inch pieces

2 lbs Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch cubes

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 bay leaf

3 cloves garlic, finely minced

1 large yellow onion, roughly chopped

1 can of beef stock

1/4 cup balsamic vinegar

Freshly ground sea salt and black pepper, to taste

Step-by-Step Instructions

Here’s how to bring this delightful dish to your table. Follow along closely, and you’ll end up with a meal that your family will talk about for days.

Step 1: Prepare Your Ingredients

Make sure all your ingredients are ready to go. Chop the onion, mince the garlic, cut the potatoes, and slice the carrots. If you want to save some time later, you can do this a few hours ahead or even the night before.

Step 2: Sear the Beef

In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. When it’s shimmering, place the beef chuck roast in the pot. Sear it on all sides until it develops a beautiful brown crust. 

This step is crucial as it locks in flavors. You should hear a nice sizzle as the meat cooks. Once seared, set the roast aside on a plate.

Step 3: Sauté the Aromatics

In the same pot, toss in the chopped onion and minced garlic. Sauté them for about 2-3 minutes, just until the onion becomes translucent. The aroma will be heavenly! It’s like your house is getting a warm hug.

Step 4: Deglaze the Pot

Now, pour in the red wine. Scrape up any brown bits stuck to the bottom. Those bits are flavor gold! Allow the wine to simmer for a couple of minutes, letting the alcohol cook off and the sauce reduce slightly.

Step 5: Combine Everything

Add the crushed tomatoes, beef stock, balsamic vinegar, bay leaf, rosemary, and thyme. Stir everything well. Now, it’s time to return the roast to the pot. Nestle it right in among the aromatics and liquids.

Step 6: Add the Vegetables

Once the roast is back in the pot, layer the carrots and potatoes on top. Season everything with salt and pepper. Don’t be stingy – these vegetables will soak up all those delicious flavors during cooking.

Step 7: Cook Low and Slow

Cover the pot with a lid and reduce the heat to low or transfer it to a preheated oven set at 325 degrees Fahrenheit. Let it cook for about 3-4 hours. This slow cooking method makes the meat incredibly tender, pulling apart with a fork.

Step 8: Serve with Confidence

When your timer goes off, and the kitchen smells like a five-star restaurant, it’s time to serve! Remove the roast from the pot and let it rest for about 15 minutes before slicing. This step is key for retaining juices.

Tips & Tricks

Here are some handy tips to make your pot roast even better:

• Choose the Right Cut: The chuck roast is great for this recipe. It’s marbled and flavorful, perfect for slow cooking.
  
• Don’t Skip the Searing: Browning the meat enhances the flavor, so take that extra time.
  
• Use Fresh Herbs: Fresh herbs make a noticeable difference compared to dried. When in season, grab them from your garden or the store.
  
• Adjust Vegetables to Your Liking: Feel free to use other vegetables like parsnips or turnips if you desire.
  
• Make Ahead for Best Results: Pot roast tastes even better the next day. Reheat gently, and enjoy the leftovers.
  

Can I Store Pot Roast With Potatoes and Carrots?

Absolutely! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it. Just ensure to cool it completely before freezing. When ready to eat, reheat gently on the stovetop or in the microwave.

What Can I Serve with Pot Roast With Potatoes and Carrots Recipe?

Pairing sides with pot roast is simple. Here are some tasty ideas:

• Crusty Bread: Perfect for sopping up all that delicious gravy.
  
• Green Salad: A simple mixed green salad can complement the richness of the roast.
  
• Mashed Potatoes: Go for extra comfort! You can never have too many potatoes.
  
• Garlic Bread: This is a family favorite at my house. It’s a perfect side to soak up flavors.
  
• Roasted Brussels Sprouts: They add a nice touch of crunch and flavor.
  

Variations

Here are some fun variations to switch things up:

• Mushroom Pot Roast: Add 8 oz of sliced mushrooms for an earthy flavor.
  
• Italian Style: Use Italian seasoning and toss in olives for a unique twist.
  
• Spicy Optional: Add jalapeños or red pepper flakes for heat if you’re feeling adventurous.
  
• Vegetarian Medley: Use mushrooms as a substitute for meat and vegetable broth instead. It’s a whole new dish!
  
• Honey Glazed Pot Roast: Mix in a bit of honey for a sweet finish.
  

Conclusion

This pot roast with potatoes and carrots recipe is a timeless classic, perfect for gathering loved ones around the table. It’s easy enough for a weeknight but flavorful enough for special occasions. 

Each step fills your kitchen with mouthwatering aromas that can’t help but draw everyone in. With a few simple ingredients and a bit of patience, you have a wholesome meal that says “home” like nothing else can. 

So why not make it part of your cooking repertoire? You won’t regret it!

You’ll also like the following recipes!

• Creamy Chicken Wild rice Soup
• Corn Salad
• Stuffed Pepper Soup