🥩 Pot Roast with Potatoes and Carrots 🥔🥕
A hearty, comforting classic dinner!
Ingredients:
- 1 (3 lb) boneless chuck roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can beef broth (or about 1¾ cups)
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
- 1 teaspoon dried rosemary (or 1 tbsp fresh rosemary)
- 4 large carrots, peeled and cut into large chunks
- 1½ pounds baby potatoes or chopped Yukon Gold potatoes
- 2 tablespoons all-purpose flour (optional, for thickening the sauce)
Instructions:
- Season the roast:
Pat the chuck roast dry with paper towels. Generously season all sides with salt and freshly ground black pepper. - Sear the meat:
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the roast and sear it for 4–5 minutes per side, until browned. Remove and set aside. - Sauté aromatics:
In the same pot, add chopped onion and cook for 3–4 minutes until softened. Add minced garlic and cook for 1 more minute. - Deglaze and build flavor:
Pour in the beef broth, water, and Worcestershire sauce. Use a wooden spoon to scrape up any brown bits from the bottom of the pot. - Add herbs & roast:
Stir in thyme and rosemary. Return the roast to the pot. Cover with a lid and reduce heat to low. Let it simmer for about 2.5 to 3 hours, or until the meat is fork-tender. - Add vegetables:
After 2.5 hours, add the carrots and potatoes around the roast. Cover again and cook for another 1 hour, or until vegetables are soft. - Optional – Thicken the sauce:
Remove the roast and vegetables. If you’d like a thicker gravy, mix 2 tablespoons flour with a few tablespoons of cold water, then whisk it into the pot juices. Simmer for 5–10 minutes until thickened. - Serve:
Slice or shred the roast and serve with the potatoes, carrots, and ladle the sauce over the top. Enjoy!