Classic Pot Roast with Roasted Baby Potatoes and Carrots
Ingredients:
For the Pot Roast:
3–4 lb beef chuck roast
2 tbsp olive oil
1 large onion, quartered
3 cloves garlic, minced
1 cup beef broth
1 cup red wine (optional)
2 tbsp tomato paste
1 tbsp fresh rosemary, chopped
1 tsp dried thyme
Salt and black pepper to taste
For the Roasted Baby Potatoes:
1 lb baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary
Salt and pepper to taste
For the Carrots:
6 medium carrots, peeled and cut into 2-inch pieces
1 tbsp olive oil
Salt and pepper to taste
For the Gravy:
2 tbsp all-purpose flour
1 cup reserved pot roast cooking liquid (from braising the roast)
Salt and pepper to taste
Garnish:
Fresh parsley, chopped
Instructions:
Prepare and Brown the Pot Roast:
Preheat the oven to 300°F (150°C).
Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned, about 4–5 minutes per side.
Remove the roast and set aside. In the same pot, add the onion and garlic, cooking until softened, about 3 minutes.
Stir in tomato paste, rosemary, and thyme, then pour in beef broth and red wine (if using). Scrape up any browned bits from the bottom of the pot.
Return the roast to the pot, covering it with the broth mixture.
Cover the pot with a lid and transfer it to the preheated oven. Braise the roast for 3–4 hours, until it’s fork-tender and easily shreds.
Roast the Baby Potatoes:
While the pot roast is cooking, toss halved baby potatoes with olive oil, garlic powder, dried rosemary, salt, and pepper.
Spread the potatoes on a baking sheet and roast them at 400°F (200°C) for 30–35 minutes, or until golden and crispy on the edges.
Roast the Carrots:
Toss the peeled carrot pieces with olive oil, salt, and pepper.
Roast the carrots on a separate baking sheet at 400°F (200°C) for 25–30 minutes, until tender and slightly caramelized.
Make the Gravy:
After removing the pot roast from the Dutch oven, strain the cooking liquid to remove solids.
Pour the liquid into a small saucepan and bring it to a simmer.
In a separate bowl, whisk together flour and a little bit of water to form a smooth paste. Slowly whisk the paste into the simmering liquid.
Let the gravy simmer until it thickens, about 5 minutes. Season with salt and pepper to taste.
Assemble the Plate:
Slice the pot roast to reveal its tender, rosy center.
Plate the sliced roast with a generous helping of roasted baby potatoes and carrots.
Spoon the rich gravy over the meat and vegetables, then garnish with freshly chopped parsley for a vibrant finish.
This classic pot roast dinner is full of rich, savory flavors, with tender beef, crispy potatoes, and sweet, caramelized carrots. The deep gravy ties everything together, creating a comforting and elegant meal.