Hearty Pot Roast with Potatoes and Carrots 🥩🥕🥔
Ingredients
For the Roast:
3–4 lb (1.4–1.8 kg) chuck roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
For the Vegetables:
1 lb (450 g) baby potatoes, halved
4–5 large carrots, cut into chunks
1 large onion, quartered
For the Broth:
2 cups beef broth
1 cup red wine (optional, substitute with additional broth)
2 tbsp tomato paste
3 garlic cloves, minced
2 tsp dried thyme (or a few sprigs of fresh thyme)
2 bay leaves
Directions
Preheat Oven or Slow Cooker:
If using the oven, preheat to 300°F (150°C). If using a slow cooker, set it to low.
Season and Sear the Roast:
Pat the chuck roast dry with paper towels. Rub it with olive oil, salt, pepper, garlic powder, onion powder, and smoked paprika.
Heat a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Set the roast aside.
Prepare the Vegetables:
In the same skillet, sauté the onions for 2 minutes. Add the garlic and tomato paste, cooking for another minute.
Build the Broth:
Pour the beef broth and red wine into the skillet to deglaze, scraping up any browned bits. Add thyme and bay leaves.
Combine and Cook:
Place the potatoes and carrots in the bottom of a roasting pan or slow cooker. Add the roast on top and pour the broth mixture over everything.
If oven-braising, cover tightly with foil or a lid and bake for 3–4 hours. For the slow cooker, cook on low for 8 hours or high for 4–5 hours.
Finish and Serve:
Once the roast is fork-tender, remove it from the pot and let it rest for 10 minutes. Discard bay leaves and thyme sprigs.
Slice or shred the roast, serve with the potatoes, carrots, and that rich, savory broth. Garnish with fresh herbs if desired!
Prep Time: 15 minutes
Cook Time: 3–4 hours (oven) or 4–8 hours (slow cooker)
Total Time: ~4 hours 15 minutes
Servings: 6
Calories: ~400 kcal per serving