Pot Roast With Potatoes
Hey friends, today I’m sharing my cozy go‑to pot roast with potatoes. It’s a simple, feel‑good meal that makes the whole kitchen smell like home. You’ll love how tender the beef gets and how the potatoes soak up all that rich gravy. Ready to give it a try?
Ingredients
- 3 to 4 pounds beef chuck roast, trimmed of excess fat
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 large onion, cut into wedges
- 4 carrots, peeled and cut into 2‑inch pieces
- 1½ pounds baby Yukon gold potatoes, halved
- 2 cups beef broth
- 1 cup red wine or extra beef broth
- 2 sprigs fresh rosemary or 1 teaspoon dried
- 2 sprigs fresh thyme or ½ teaspoon dried
Instructions
1. Preheat your oven to 325°F. Pat the roast dry and rub it all over with salt, pepper, and garlic powder.
2. Heat olive oil in a heavy oven‑safe pot over medium‑high. Sear the roast on all sides until browned, about 3 minutes per side. Remove and set aside.
3. Add onion wedges to the pot and sauté for 2 minutes, scraping up any browned bits.
4. Nestle the roast back in, then pour in beef broth and wine. Tuck in rosemary and thyme.
5. Cover the pot and transfer to the oven. Cook for 1½ hours.
6. Remove pot from oven, add carrots and potatoes around the roast. Replace lid and return to oven for another 45 minutes, until veggies are tender.
7. Transfer roast and veggies to a platter. Skim fat from the cooking liquid and spoon the gravy over everything. Let it rest for a few minutes, then slice and serve.
Enjoy this easy, heart‑warming dinner with family or friends. Let me know how yours turns out
potroast
comfortfood
dinnerideas
homecooking
onepotmeal