Would You Eat Pot Roast With Potatoes And Carrots

Pot Roast with Potatoes and Carrots: A Hearty, Comforting Meal

Pot roast is a classic dish that’s loved for its tender meat and comforting flavors. Perfect for family dinners or special occasions, this one-pot meal combines beef with savory vegetables like potatoes and carrots, simmered slowly to bring out the best in each ingredient. The result is a melt-in-your-mouth roast that’s full of rich, hearty flavors. Here’s how to make it from start to finish.

Ingredients

For the roast:

• 1 (3-5 lb) chuck roast (or brisket or round roast)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
• 2 cups beef broth (or stock)
• 1 cup red wine (optional, but adds depth of flavor)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 4 cloves garlic, smashed
• 1 large onion, peeled and quartered
• 2 bay leaves

For the vegetables:

• 4-5 medium potatoes, peeled and cut into chunks
• 3-4 medium carrots, peeled and cut into 2-inch pieces
• 2 tablespoons butter (optional, for richness)

Equipment Needed

• Dutch oven or large heavy-bottomed pot with a lid (Alternatively, a slow cooker can be used)
• Tongs and spoon for handling the meat and vegetables
• Knife and cutting board for prepping the vegetables
• Measuring spoons and cups

Instructions

1. Preheat and Prep the Meat

• Start by preparing the beef roast. Pat the roast dry with paper towels to remove any excess moisture. This will help the meat brown properly.
• Season the roast generously on all sides with salt, pepper, garlic powder, onion powder, thyme, rosemary, and smoked paprika. Use your hands to rub the seasoning into the meat, ensuring it’s evenly coated.

2. Sear the Roast

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot and shimmering, add the roast to the pot. Sear the meat for 3-5 minutes on each side until it forms a rich, golden-brown crust. This step is crucial for developing flavor, so don’t rush it.
• Once seared, remove the roast from the pot and set it aside. You may notice browned bits (fond) stuck to the bottom of the pot; leave them there for now, as they will add flavor to the broth later.

3. Sauté the Aromatics

• In the same pot, add the quartered onion and smashed garlic cloves. Sauté for 2-3 minutes, until the onions begin to soften and become translucent. Scrape up any brown bits from the bottom of the pot with a wooden spoon. These bits are packed with flavor and will enhance the broth.
• Stir in the tomato paste and cook for an additional minute to caramelize the paste slightly. This adds depth to the dish’s flavor profile.

4. Deglaze the Pot

• Pour in the red wine (if using) and allow it to cook for 2-3 minutes, stirring frequently. The wine will deglaze the pot, lifting the browned bits off the bottom. If you’re not using wine, just skip this step and proceed with adding the broth.
• Once the wine has reduced slightly, add the beef broth, Worcestershire sauce, and bay leaves. Stir to combine, ensuring the liquid is well mixed.

5. Return the Meat and Slow Cook

• Return the seared roast to the pot, ensuring it’s nestled in the liquid. The broth should come about halfway up the side of the roast. Bring the broth to a simmer over medium-high heat.
• Once it’s simmering, reduce the heat to low, cover the pot with a lid, and let the roast cook slowly for about 3 hours. If you’re using a slow cooker, transfer the ingredients to the slow cooker and cook on low for 6-7 hours or until the meat is tender and falls apart easily.

6. Prepare the Vegetables

• While the roast is cooking, peel and cut the potatoes into chunks (about 2-inch pieces). Peel and cut the carrots into similarly sized pieces.
• About 1 hour before the roast is done cooking, add the potatoes and carrots to the pot with the meat. Ensure the vegetables are submerged in the liquid, so they cook evenly. You may want to add a bit more broth or water if the liquid level is too low. Stir gently to distribute the vegetables around the meat.

7. Continue Cooking

• Let the roast and vegetables cook for an additional hour until the potatoes are fork-tender, and the carrots have softened. The beef should be incredibly tender by this point, and the flavors should be melded together.

8. Final Touches

• Once the roast is done, carefully remove the meat from the pot. Let it rest for about 10 minutes before slicing or shredding it. The roast will be so tender that it may fall apart on its own.
• While the roast rests, you can turn up the heat slightly to reduce the cooking liquid into a more concentrated, flavorful sauce if desired. You can also add a couple of tablespoons of butter to the vegetables for extra richness and flavor.

9. Serve

• To serve, slice or shred the roast and arrange it on a large platter with the potatoes and carrots. Spoon some of the cooking liquid over the top for added moisture and flavor. Garnish with fresh parsley, thyme, or rosemary if you like.

Tips for Success

• Choosing the right cut of meat: Chuck roast is the go-to cut for pot roast because it’s marbled with fat, making it flavorful and tender when cooked low and slow. Brisket or round roast can also work, but they may require slightly different cooking times or techniques.
• Use a meat thermometer: If you want to be sure your roast is perfectly cooked, a meat thermometer is a great tool. Aim for an internal temperature of 190°F-205°F (88°C-96°C) for a pull-apart, tender roast.
• Make it ahead: Pot roast is an ideal make-ahead meal. The flavors develop even more as it sits, so consider making it the day before and reheating it gently on the stove or in the oven.
• Leftovers: Leftover pot roast is excellent for sandwiches, tacos, or even stew. Don’t let any go to waste!

Conclusion

This Pot Roast with Potatoes and Carrots is the perfect meal for any occasion. It’s simple to prepare yet packed with flavor. The tender beef, rich broth, and hearty vegetables make it a dish everyone will love. Slow-cooked to perfection, this recipe will quickly become a family favorite, filling your home with the irresistible scent of comfort food. Enjoy!