Pot Roast with Potatoes and Carrots
User Reviews
5
-
Prep Time
15 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 45 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Pot Roast with Potatoes and Carrots
Description
Pot Roast with Potatoes and Carrots is prepared by browning a boneless chuck roast and then slowly braising it in a flavorful liquid composed of beef broth, red wine, and fresh herbs including thyme, rosemary, and bay leaf. Onions and garlic sautéed in the pan add aromatic depth. After an initial oven cooking phase, diced Yukon gold potatoes and chopped carrots are added to the pot to cook alongside the roast until both meat and vegetables reach a tender consistency. This cooking method breaks down the connective tissue in the roast, resulting in a moist texture with robust beef flavors that are enhanced by the herbs and wine.
The dish combines the tender roast with the natural sweetness of the carrots and the creamy texture of the potatoes, making it a complete and satisfying meal. It is typically served warm and allows the broth to act as a natural sauce. The simplicity of preparation with one pot also helps to concentrate flavors and ease cleanup.
The original notes clarify that this recipe was adapted from Cooking Light, suggesting practical timing and ingredient choices tailored to home cooks. The use of fresh herbs and optional red wine can be adjusted to taste or availability, while seasoning with salt and pepper before cooking ensures balanced flavor. Keeping the bay leaf and herb sprigs ensures aromatic infusion without overpowering the dish.
Ingredients
- 1 chuck roast boneless, 3 lb
- 2 Tbsp olive oil
- salt freshly ground
- black pepper freshly ground
- 1 yellow onion coarsely chopped, large
- 3 cloves garlic , minced
- 1 beef broth 14.5 oz can
- 3/4 cup red wine optional, dry
- 2 thyme sprigs, fresh
- 2 rosemary sprigs, fresh
- 1 bay leaf
- 2 lbs potato cleaned then diced into 1 1/2 inch pieces, Yukon gold variety
- 6 carrot peeled and chopped into 1 1/2-inch pieces, medium
Instructions
- Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.
- Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.
- Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
- Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.
- Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.
Notes
- Season the roast well with salt and pepper before browning to enhance flavor.
- Optional red wine can be omitted or substituted to suit dietary preferences without greatly affecting the dish.
- Cook until the roast and vegetables are fork-tender, adjusting time as needed based on oven variations.
- Remove bay leaf and herb sprigs before serving to avoid unwanted texture in the final dish.
User Reviews
Overall Rating
5
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