Why Make This Recipe
Pot Roast with Potatoes and Carrots is a classic comfort food that warms the heart and fills the stomach. This dish is perfect for family dinners or special occasions. The slow-cooked beef melts in your mouth, and the veggies become tender and flavorful. It’s easy to make and doesn’t require fancy ingredients, making it a go-to recipe for anyone who loves hearty meals.
How to Make Pot Roast with Potatoes and Carrots
Ingredients:
- 1.5 to 2 kg beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, cut into chunks
- 500 grams baby potatoes or large potatoes cut into chunks
- 2 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- Fresh parsley, for garnish
Directions:
- Season the beef chuck roast with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3 to 4 minutes per side. Remove the roast and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until softened. Stir in the tomato paste and cook for an additional minute.
- Add the beef broth, water, Worcestershire sauce, thyme sprigs, and bay leaves to the pot. Return the seared roast to the pot. Cover and simmer on low heat for 2 hours.
- After 2 hours, add the carrot chunks and potatoes to the pot. Cover and continue cooking for another 1 to 1.5 hours, or until the vegetables and roast are tender.
- Shred the pot roast into chunks and serve alongside the potatoes and carrots. Spoon the flavorful broth over the dish. Garnish with fresh parsley for color and flavor.
How to Serve Pot Roast with Potatoes and Carrots
Serve Pot Roast with Potatoes and Carrots hot from the pot. Place the shredded beef on a plate with a portion of potatoes and carrots. Pour some of the delicious broth over the top. Garnishing with fresh parsley not only adds color but also enhances the flavor. This dish pairs well with crusty bread or a simple salad.
How to Store Pot Roast with Potatoes and Carrots
Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it. Place the cooled pot roast and vegetables into freezer-safe bags or containers. It can last up to 3 months in the freezer. To reheat, thaw overnight in the fridge and warm on the stove or in the microwave.
Tips to Make Pot Roast with Potatoes and Carrots
- For added flavor, consider marinating the beef overnight.
- Make sure to sear the meat well; this adds depth to the dish.
- You can adjust the veggies according to your taste. Other great options are parsnips or turnips.
- If you like a thicker broth, mix a bit of cornstarch with water and add it to the pot during the last few minutes of cooking.
Variation
You can switch up the seasonings and add your favorite herbs like rosemary or oregano. For a kick, try adding a splash of red wine to the broth for more depth of flavor.
FAQs
Can I use a different cut of meat for pot roast?
Yes, you can use other cuts like brisket or round roast, but cooking times may vary.
Can I make this dish in a slow cooker?
Absolutely! Just sear the meat first, then place everything in the slow cooker and cook on low for 6-8 hours.
Is pot roast good for meal prep?
Yes, pot roast is great for meal prep. Just divide it into portions and store in the fridge or freezer for easy meals throughout the week.
