Classic Pot Roast with Carrots and Potatoes

 

Ingredients

For a perfect pot roast, you’ll need the following:

Main Ingredients

• 3–4 lb chuck roast (or brisket or round roast)
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 large carrots, cut into chunks
• 4 medium Yukon Gold or red potatoes, quartered
• 3 cups beef broth
• 1 cup red wine (or additional beef broth)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves

For Thickening the Gravy

• 2 tbsp cornstarch
• 3 tbsp cold water

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Instructions

1. Prepare the Roast

• Remove the chuck roast from the refrigerator about 30 minutes before cooking to let it come to room temperature.
• Pat it dry with paper towels and season generously with salt and pepper on all sides.

2. Sear the Beef

• In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium-high heat.
• Sear the beef for about 4-5 minutes per side, until a deep golden brown crust forms. This step locks in flavor, so don’t skip it!
• Once seared, remove the roast and set it aside on a plate.

3. Sauté the Aromatics

• In the same pot, reduce heat to medium and add the onions. Sauté for about 3 minutes until softened.
• Stir in the garlic and cook for another 30 seconds until fragrant.
• Add the tomato paste, stir well, and cook for 1 minute to deepen the flavor.

4. Deglaze the Pot

• Pour in the red wine (or extra beef broth), scraping the bottom of the pot to loosen any browned bits—this is where the flavor is!
• Let the wine simmer for 2 minutes to cook off the alcohol.

5. Add the Roast and Broth

• Return the seared beef to the pot.
• Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
• Bring the liquid to a gentle simmer.

6. Slow Cook

• Reduce the heat to low, cover the pot, and let it simmer for 3 to 4 hours.
• After 2.5 hours, add the carrots and potatoes to the pot.
• Cover and continue cooking for another 1 hour, or until the meat is fork-tender.

7. Make the Gravy

• Once the roast is tender, remove the meat and vegetables from the pot.
• Discard the bay leaves.
• In a small bowl, mix 2 tbsp cornstarch with 3 tbsp cold water until smooth.
• Slowly stir the mixture into the pot over medium heat, stirring constantly until the gravy thickens.

8. Serve and Enjoy!

• Slice or shred the pot roast and serve with the carrots, potatoes, and rich gravy.
• Garnish with fresh parsley if desired.