This pot roast is the ultimate comfort food! Tender meat is slow-cooked with juicy potatoes and sweet carrots, making it a hearty meal for any day of the week.
I love how it fills the house with a warm, cozy smell. It’s like a big hug on a plate! Perfect for sharing with family or friends, just grab a fork and dig in!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for pot roast due to its rich marbling and tenderness after slow cooking. If you can’t find chuck, consider using brisket or even a round roast, though they may be a bit leaner.
Olive Oil: A great choice for searing the beef. You can substitute it with canola oil or vegetable oil if you want a more neutral flavor. I’ve also enjoyed using avocado oil for its high smoke point.
Beef Broth: It adds richness to the dish. You could use homemade broth or replace it with vegetable broth for a lighter flavor. A low-sodium option is ideal if you’re watching your salt intake.
Carrots: They add sweetness and texture. You can swap in parsnips for a different flavor profile, or even use frozen mixed vegetables if you’re in a pinch.
Potatoes: Baby potatoes hold their shape well, but feel free to use russet or Yukon gold potatoes. Just cut them into larger chunks. Sweet potatoes could offer a fun twist!
How Can You Ensure the Roast is Perfectly Cooked?
The secret to a great pot roast is cooking it slowly and gently. This method allows the connective tissue in the meat to break down, making it fork-tender. Here’s how to do it right:
- Start by seasoning your roast well with salt and pepper. This is your chance to build flavor.
- Be sure to sear the beef on high heat until it’s nicely browned. This step locks in juices and adds depth.
- When simmering, keep an eye on the temperature. Aim for a gentle simmer, not a boil, which can toughen the meat.
- Covering the pot with a lid is crucial. It traps moisture and helps keep the meat juicy.
- Let the roast rest after cooking. This allows the juices to redistribute so your meat is moist when sliced.
When you follow these steps, you’ll end up with a delicious pot roast that everyone will love!
How to Make Pot Roast with Potatoes and Carrots
Ingredients You’ll Need:
Main Ingredients:
- 3-4 pounds beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 4 large carrots, cut into 1-inch pieces
- 1.5 pounds baby potatoes, halved (or new potatoes)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delicious pot roast takes about 20 minutes to prepare and then 3-4 hours to cook in the oven. After that, you’ll need to let it rest for about 10 minutes before serving. It’s a perfect dish to make when you have some time to spare and want to enjoy a warm, hearty meal!
Step-by-Step Instructions:
1. Getting Started:
Begin by preheating your oven to 300°F (150°C). This low and slow cooking will help make the beef nice and tender!
2. Seasoning the Beef:
Generously season the beef chuck roast with salt and pepper on all sides. This step adds flavor to the meat.
3. Searing the Roast:
In a large Dutch oven or any oven-safe pot, heat the olive oil over medium-high heat. Once the oil is hot, carefully place the seasoned roast into the pot. Sear each side for about 4-5 minutes until it’s nicely browned. This step locks in flavors, so don’t skip it! After browning, remove the roast from the pot and set it aside on a plate.
4. Cooking the Aromatics:
Using the same pot, add the chopped onion and cook for about 3-4 minutes until it becomes soft. Next, toss in the minced garlic and continue cooking for an additional minute until it smells heavenly.
5. Adding the Liquid:
Return the roast to the pot. Pour in the beef broth, Worcestershire sauce, dried thyme, and rosemary. Stir everything gently and bring it to a simmer—you want all those flavors to come together!
6. Incorporating the Veggies:
Add the carrots and halved potatoes around the roast, making sure they’re nicely nestled in the broth. This way, they’ll absorb all that delicious flavor while cooking.
7. Roasting in the Oven:
Cover the pot with a lid and place it in your preheated oven. Let it roast for 3-4 hours, or until the beef is so tender it pulls apart easily with a fork. You can relax or do other things while it cooks!
8. Resting the Roast:
Once it’s cooked, carefully remove the pot from the oven. Allow the pot roast to rest for about 10 minutes. This helps the juices redistribute, making for a juicier roast.
9. Serving:
Slice the pot roast and serve it with the tender carrots and potatoes. Drizzle some of the cooking liquid over the top for extra flavor. If you’d like, sprinkle fresh parsley on top for a nice finishing touch!
Enjoy your comforting pot roast meal!
Can I Use a Different Cut of Beef?
Absolutely! While chuck roast is ideal for pot roast due to its marbling and tenderness when cooked slowly, you can use cuts like brisket or round roast. Just keep in mind that those may require slight adjustments in cooking time and may not be as tender as chuck after long cooking.
What If I Don’t Have Beef Broth?
No worries! You can substitute beef broth with chicken broth, vegetable broth, or even water mixed with bouillon cubes (about 1 cube per cup of water). Just remember that the flavor may be slightly different, but it will still be delicious!
Can I Make This Pot Roast in a Slow Cooker?
Yes, you can definitely adapt this recipe for a slow cooker! After searing the meat and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 8 hours or high for 4-5 hours. It’s a hands-off method that’s great for busy days!
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 4 days. To freeze, wrap individual portions tightly in plastic wrap, then foil, and they’ll last for up to 3 months. Thaw in the fridge overnight before reheating slowly on the stovetop or in the microwave.
