Description
This classic Pot Roast with Potatoes and Carrots is a hearty and comforting meal perfect for family dinners. Tender chuck roast is slow-cooked in a flavorful broth with fresh herbs, garlic, and optional red wine, combined with tender potatoes and sweet carrots for a complete, delicious meal that melts in your mouth.
Ingredients
Scale
Meat and Seasoning
- 1 (3 lb) boneless chuck roast
- 2 Tbsp olive oil
- Salt and freshly ground black pepper, to taste
Vegetables
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, minced
- 2 lbs Yukon gold potatoes, cleaned and diced into 1 1/2 inch pieces
- 6 medium carrots, peeled and chopped into 1 1/2-inch pieces
Liquids and Herbs
- 1 (14.5 oz) can beef broth
- 3/4 cup dry red wine (optional)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Instructions
- Preheat and Brown the Roast: Preheat your oven to 275°F (135°C). Heat the olive oil in a large Dutch oven over medium-high heat. Season the chuck roast all over with salt and freshly ground black pepper. Once the oil is hot, add the roast and brown it on all sides, approximately 2 minutes per side, to develop a rich crust and deepen the flavor.
- Sauté Aromatics: Transfer the browned roast to a cutting board or plate temporarily. Add the coarsely chopped yellow onion to the same pot and sauté until they start to brown, about 4 to 5 minutes. Add the minced garlic during the last minute to release its aroma without burning.
- Add Liquids and Herbs, Then Simmer: Return the roast to the pot. Pour in the beef broth and the optional dry red wine over the roast. Add the sprigs of fresh thyme, rosemary, and the bay leaf to the liquid. Bring everything to a gentle simmer on the stovetop, then cover the pot with its lid tightly.
- Slow Cook in Oven: Transfer the covered Dutch oven to the preheated oven. Cook the roast for 2 hours, allowing the meat to begin tenderizing and soaking up the herbs and liquids.
- Add Vegetables and Continue Cooking: After 2 hours, carefully remove the pot from the oven. Add the diced Yukon gold potatoes and chopped carrots around the roast. Season the vegetables with salt and pepper. Cover the pot again and return it to the oven to cook for an additional 1 to 1 1/2 hours or until both the roast and vegetables are tender.
- Finish and Serve: Remove the pot from the oven. Take out the roast and shred it or cut into large pieces, discarding any excess fat. Remove the bay leaf and herb sprigs from the pot. Return the meat to the pot with the vegetables and juices. Serve warm for a hearty, satisfying meal.
Notes
- For a richer flavor, use the optional red wine, but you can omit it for a non-alcoholic version.
- Yukon gold potatoes are preferred because they hold their shape well during slow cooking.
- To save time, prep vegetables while the roast is browning.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the oven.
- For an extra thick sauce, remove the meat and vegetables after cooking and simmer the cooking liquid on the stovetop until it reduces to the desired consistency.
