Pot Roast with Potatoes and Carrots
Ingredients:
3 lb chuck roast
2 tablespoons olive oil
Salt and black pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon tomato paste
1 large onion, sliced
4 cloves garlic, minced
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and halved
2 cups beef broth
1 cup red wine (optional, can substitute with more broth)
2 teaspoons Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
Directions:
Preheat oven to 300°F (150°C).
Pat the chuck roast dry and season generously with salt, pepper, garlic powder, and onion powder.
Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3–4 minutes on each side until browned. Remove and set aside.
Add onion and garlic to the pot and sauté for 2–3 minutes. Stir in tomato paste.
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
Return the roast to the pot. Add beef broth, Worcestershire sauce, rosemary, and thyme.
Arrange potatoes and carrots around the roast. Cover tightly with a lid.
Transfer to oven and roast for 3.5 to 4 hours, or until the meat is fork-tender.
Remove the herbs, let the roast rest 10 minutes, then slice and serve with vegetables and pan juices.
Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 480 kcal per serving | Servings: 6 servings
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