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Pot Roast With Potatoes And Carrots Recipe

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. 
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 593
Ingredients Method Notes

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

Method
 

Step 1: Prepare Your Ingredients
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.

Notes

  • 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.