1. **Preheat the Oven**: Set your oven to 300°F (150°C).
2. **Sear the Roast**: Heat the olive oil in a large Dutch oven over medium-high heat. Season the roast generously with salt and pepper. Sear the roast for about 4-5 minutes per side until it’s deeply browned.
3. **Add Aromatics**: Remove the roast from the pot and set aside. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until fragrant. Add the tomato paste and cook for another 1-2 minutes, stirring to combine.
4. **Deglaze**: Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it reduce for a couple of minutes.
5. **Add Broth and Herbs**: Return the roast to the pot. Add the beef broth, thyme, rosemary, bay leaves, and a bit more salt and pepper. The liquid should come about halfway up the side of the roast. If not, add more broth or water.
6. **Roast**: Cover the pot and place it in the preheated oven. Roast for about 3-4 hours, or until the meat is fork-tender.
7. **Add Vegetables**: After 2 hours of cooking, add the potatoes and carrots to the pot. Cover again and continue cooking for the remaining time.
8. **Finishing Touches**: Once the roast is done, remove it from the pot and let it rest. If desired, add a tablespoon of butter to the liquid to enrich the broth.
9. **Serve**: Slice the roast against the grain and serve with the potatoes, carrots, and a ladle of broth.
This pot roast with potatoes and carrots is a perfect example of how simple ingredients and slow cooking can create an incredibly rich, hearty meal. The beef becomes meltingly tender, and the vegetables absorb the flavorful broth. The natural sweetness of the carrots and the starchy potatoes complement the savory meat, making this dish a well-rounded comfort food favorite.
– **Calories**: ~400-450
– **Protein**: 45g
– **Fat**: 20g
– **Carbohydrates**: 30g
– **Fiber**: 4g
– **Sodium**: 800-900mg
– **Cholesterol**: 90mg
– **Vitamins and Minerals**: Rich in Vitamin A, Vitamin C, Iron, and Potassium.
(Note: Nutritional values may vary depending on the specific ingredients used.)
Pot roast with potatoes and carrots is more than just a meal; it’s a celebration of time, patience, and simple ingredients that create something truly spectacular. The slow-braising technique transforms the beef into a tender, flavorful masterpiece, while the vegetables offer both texture and sweetness. This dish is not only filling but also deeply satisfying—perfect for those who want to embrace wholesome, comforting food.
For an easy weeknight dinner or a special Sunday meal, pot roast with potatoes and carrots is a great choice. It’s forgiving, versatile, and guaranteed to be loved by all ages. Whether served with a side of crusty bread or a green salad, it’s a dish that will leave everyone asking for seconds. Don’t be afraid to experiment with different vegetables or seasonings to make it your own!
