Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots Recipe 🍖🥔🥕

This Pot Roast with Potatoes and Carrots is a classic, hearty dish that is perfect for a cozy family dinner. The beef chuck roast becomes tender and flavorful as it slow-cooks in a rich broth with garlic, onions, carrots, and potatoes. The result is a melt-in-your-mouth roast with perfectly cooked vegetables, making it a complete meal all in one pot!

Ingredients:

• 1.5-2kg beef chuck roast 🥩

• 2 tbsp olive oil 🫒

• Salt and pepper to taste 🧂

• 1 onion, chopped 🧅

• 4 cloves garlic, minced 🧄

• 4 large carrots, cut into chunks 🥕

• 500g baby potatoes or large potatoes cut into chunks 🥔

• 2 cups beef broth 🍲

• 1 cup water 💧

• 2 tbsp tomato paste 🍅

• 1 tbsp Worcestershire sauce

• 2 sprigs fresh thyme 🌿

• 2 bay leaves 🍃

• Fresh parsley for garnish 🌿

Instructions:

Step 1: Prepare the Beef

1. Preheat your oven to 160°C (325°F).

2. Season the beef chuck roast generously with salt and pepper on all sides.

3. In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the beef roast on all sides until it's browned and has a nice crust, about 3-4 minutes per side.

4. Remove the roast from the pot and set aside.

Step 2: Sauté the Aromatics

1. In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is softened and fragrant.

Step 3: Add the Vegetables and Broth

1. Add the chopped carrots and potatoes to the pot, stirring to combine with the onions and garlic.

2. Stir in the tomato paste and Worcestershire sauce, cooking for another 1-2 minutes to incorporate the flavors.

3. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Step 4: Cook the Pot Roast

1. Return the beef chuck roast to the pot, nestling it into the vegetables. Add the thyme sprigs and bay leaves on top of the roast.

2. Cover the pot with a lid and transfer it to the preheated oven.

3. Roast for about 3-4 hours, or until the beef is fork-tender and the vegetables are fully cooked. You can check the roast’s tenderness by inserting a fork into the meat; it should easily shred.

Step 5: Finish and Serve

1. Remove the pot from the oven and discard the bay leaves and thyme sprigs.

2. Use tongs or a fork to shred the beef if desired, or slice it against the grain.

3. Garnish with freshly chopped parsley for a touch of color and freshness.

Step 6: Serve

1. Serve the pot roast with the vegetables and some of the delicious cooking juices over the top. This dish is perfect with a side of crusty bread to soak up the flavorful broth.

Tips for the Best Pot Roast:

• Searing the Meat: Don’t skip the searing step! It adds a lot of flavor and creates a beautiful crust on the beef.

• Slow and Low: The longer you cook the pot roast, the more tender and flavorful it will become. Be sure to cook it low and slow for the best results.

• Veggie Variations: You can add parsnips, celery, or even turnips for extra flavor and variety in