Of course! This is a classic, comforting dish that’s perfect for a family dinner. Here is a detailed, foolproof recipe for a traditional, oven-braised Pot Roast with Potatoes and Carrots.
Classic Pot Roast with Potatoes & Carrots
This recipe uses a low-and-slow oven braise, which is the best method for transforming a tough cut of meat into a fall-apart tender masterpiece.
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Why This Method Works:
· Searing the roast first creates a deep, flavorful crust (the Maillard reaction).
· Braising in a flavorful liquid at a low temperature breaks down the tough connective tissue (collagen) into rich, unctuous gelatin.
· Adding vegetables at the right time ensures they are perfectly cooked and not mushy.
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Ingredients
· 1 (3-4 pound) chuck roast (This is the ideal cut for pot roast. Look for good marbling.)
· 2 tbsp olive oil or vegetable oil
· 1 large yellow onion, roughly chopped
· 4 cloves garlic, minced
· 3 tbsp tomato paste
· 2 cups beef broth (low sodium preferred)
· 1 cup red wine (like Cabernet Sauvignon or Merlot) or additional 1 cup beef broth
· 1 tbsp Worcestershire sauce
· 2 sprigs fresh thyme (or 1 tsp dried)
· 2 sprigs fresh rosemary (or 1 tsp dried)
· 2 bay leaves
· 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch chunks
· 1 lb carrots, peeled and cut into 2-inch chunks
· Kosher salt and freshly ground black pepper
· 2 tbsp flour (for optional gravy at the end)
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Instructions
1. Preheat and Season:
· Preheat your oven to 300°F (150°C).
· Pat the chuck roast completely dry with paper towels. This is crucial for a good sear.
· Generously season all sides of the roast with kosher salt and black pepper.
2. Sear the Roast:
· In a large Dutch oven or heavy-bottomed oven-safe pot, heat the oil over medium-high heat.
· Once the oil is shimmering, carefully place the roast in the pot. Sear, without moving it, for 4-5 minutes until a dark brown crust forms. Flip and repeat on all sides (including the edges if possible). This should take about 12-15 minutes total.
· Remove the roast to a plate and set aside.
3. Sauté Aromatics:
· Reduce the heat to medium. Add the chopped onion to the pot and cook for 4-5 minutes, until softened and slightly browned.
· Add the garlic and tomato paste and cook for 1 more minute, stirring constantly, until fragrant.
4. Deglaze and Build Braising Liquid:
· Pour in the red wine (if using), scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits (this is called fond). Let it simmer for 2-3 minutes to cook off the alcohol.
· Stir in the beef broth and Worcestershire sauce. Bring to a gentle simmer.
5. Braise the Meat:
· Place the seared roast back into the pot. Add the thyme, rosemary, and bay leaves. The liquid should come about halfway up the sides of the roast; if not, add a bit more broth or water.
· Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
· Braise for 2 hours.
6. Add the Vegetables:
· After 2 hours, carefully remove the pot from the oven.
· Place the potato and carrot chunks around the roast, submerging them in the braising liquid as much as possible.
· Cover the pot again and return it to the oven for another 1 to 1.5 hours.
7. Check for Doneness:
· The pot roast is done when the meat is extremely tender and easily pulls apart with a fork. The vegetables should be soft and easily pierced with a knife.
8. Rest and Serve:
· Carefully remove the pot from the oven. Transfer the roast to a cutting board and tent it loosely with foil. Let it rest for 15-20 minutes. This allows the juices to redistribute.
· Use a slotted spoon to remove the vegetables to a serving platter.
· Optional Gravy: For a quick gravy, skim excess fat from the top of the braising liquid. Mix 2 tbsp of flour with 3 tbsp of water to make a slurry. Bring the liquid to a simmer on the stovetop. Whisk in the slurry and simmer for 3-5 minutes until thickened. Season with salt and pepper to taste.
9. Shred and Serve:
· Slice the roast against the grain or use two forks to shred it into large chunks. Place it on the platter with the vegetables. Spoon some of the gravy or cooking liquid over the top and serve immediately.
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Recipe Notes & Tips
· Don’t Rush the Sear: A proper, dark brown sear is the foundation of flavor for the entire dish.
· Low and Slow is Key: Cooking at 300°F for a longer time yields a more tender result than cooking at 350°F for less time.
· Don’t Overcook the Veggies: Adding the potatoes and carrots halfway through prevents them from dissolving into mush.
· No Dutch Oven? You can sear the meat in a skillet, then transfer everything to a 9×13-inch baking dish, cover tightly with foil, and bake. The sear is still worth the extra pan!
· Make Ahead: Pot roast tastes even better the next day! Let it cool completely and store it in the refrigerator. The fat will solidify on top, making it easy to remove before reheating gently on the stovetop or in the oven.
· Crockpot/Slow Cooker Method: Follow steps 1-4 to sear the meat and sauté the aromatics in a skillet. Transfer everything to your slow cooker. Add the roast, herbs, and liquids. Cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Add the carrots and potatoes in the last 3 hours on LOW (or 1.5 hours on HIGH).
Enjoy your delicious, homemade meal