Pot Roast with Potatoes and Carrots

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Classic Pot Roast with Potatoes and Carrots

This is the ultimate comforting one-pot meal, with tender, fall-apart beef and vegetables bathed in a rich, savory gravy. The secret is slow, gentle cooking that breaks down tough connective tissue into pure deliciousness.

Why This Recipe Works

· Choosing the right cut (chuck roast) ensures rich flavor and tender results.
· Searing deeply builds a flavorful foundation for the gravy.
· Low and slow cooking melts the collagen without drying out the meat.
· Adding vegetables at the right time prevents them from turning to mush.

Ingredients

For the Roast & Seasoning:

· 1 (3-4 lb / 1.4-1.8 kg) beef chuck roast
· 2 tsp kosher salt
· 1 tsp black pepper
· 2 tbsp all-purpose flour (optional, for dusting)
· 2 tbsp vegetable or olive oil

For the Aromatics & Braising Liquid:

· 1 large yellow onion, chopped
· 4 cloves garlic, minced
· 3-4 cups beef broth (low-sodium preferred)
· 1 cup red wine (like Cabernet) or additional broth
· 2 tbsp tomato paste
· 2 tbsp Worcestershire sauce
· 2 sprigs fresh thyme (or 1 tsp dried)
· 2 sprigs fresh rosemary (or 1 tsp dried)
· 2 bay leaves

For the Vegetables:

· 1.5 lbs (700g) Yukon Gold potatoes, cut into 2-inch chunks
· 4-5 large carrots, cut into 2-inch chunks
· 3-4 celery stalks, cut into 2-inch chunks (optional but classic)

For the Gravy (Optional Thickening):

· 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Instructions

Part 1: Sear the Meat (The Flavor Foundation)

  1. Pat the chuck roast completely dry with paper towels. Season generously on all sides with salt and pepper. For a thicker gravy, dust lightly with flour.
  2. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast for 4-5 minutes per side, until a deep brown crust forms. Transfer to a plate.

Part 2: Build the Braising Liquid

  1. In the same pot, add the chopped onion. Cook for 4-5 minutes until softened. Add garlic and cook for 1 minute more.
  2. Stir in the tomato paste and cook for 1 minute until it darkens slightly.
  3. Pour in the red wine (or broth) to deglaze, scraping up all the flavorful browned bits from the bottom of the pot. Let it simmer for 2 minutes.
  4. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a gentle simmer.

Part 3: The Slow Braise

  1. Return the seared roast to the pot, along with any accumulated juices. The liquid should come about halfway up the sides of the meat.
  2. Cover with a tight-fitting lid and reduce heat to low. Alternatively, you can transfer it to a 325°F (160°C) oven.
  3. Braise for 2.5 hours, undisturbed.

Part 4: Add Vegetables & Finish

  1. After 2.5 hours, add the potatoes, carrots, and celery around the roast. They should be mostly submerged in the liquid.
  2. Cover again and continue braising for another 1 to 1.5 hours, until both the meat and vegetables are fork-tender.
  3. Carefully transfer the roast and vegetables to a serving platter and tent with foil.

Part 5: Make the Gravy

  1. Strain the braising liquid into a saucepan, discarding the herbs. Skim excess fat from the surface with a spoon.
  2. Bring the liquid to a simmer. For a thicker gravy, whisk in the cornstarch slurry a little at a time until the desired consistency is reached. Season to taste with salt and pepper.
  3. Shred or slice the meat against the grain. Serve immediately with the vegetables and gravy poured over the top.

Pro Tips for Success

· Don’t skip the sear: This Maillard reaction is where a huge amount of flavor develops.
· Keep the simmer low: A bare bubble is what you want. A rolling boil will make the meat tough.
· Test for doneness: The roast is done when a fork twists easily in the meat. It should be tender but not completely falling apart when you lift it.
· Make it ahead: Pot roast often tastes even better the next day. Reheat gently on the stovetop.

Serving Suggestions

· Serve over or alongside buttered egg noodles, mashed potatoes, or creamy polenta to soak up the gravy.
· A simple green salad or crusty bread makes the perfect accompaniment.

Cook Time: ~4 hours (mostly hands-off)
Yield: Serves 6-8

Enjoy this timeless, nourishing classic—the heart of Sunday dinner.

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