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Classic Pot Roast with Carrots and Potatoes

Classic Pot Roast with Carrots and Potatoes
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Classic Pot Roast with Carrots and Potatoes is a hearty, comforting one-pot meal featuring tender, slow-cooked chuck roast paired with sweet carrots and fluffy potatoes. This timeless recipe is perfect for family dinners or special occasions, delivering rich, savory flavors and a perfectly balanced combination of protein, fiber, and vitamins. Easy to prepare and full of aromatic herbs, it promises a satisfying and cozy dining experience.

Ingredients

Scale

Meat

  • 3 to 4 pounds chuck roast, well-marbled

Vegetables

  • 4 large carrots, peeled and cut
  • 4 medium potatoes (Yukon Gold or russet), peeled and cut
  • 1 large onion, chopped
  • 3 cloves garlic, minced

Liquids & Seasonings

  • 2 cups beef broth (ensure gluten-free if needed)
  • 2 tablespoons tomato paste (gluten-free if required)
  • 2 tablespoons olive oil
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare and Season the Meat: Pat the chuck roast dry with paper towels. Generously season all sides with salt and freshly ground black pepper to ensure a flavorful crust that locks in juices during cooking.
  2. Brown the Roast: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the roast on all sides until a rich golden crust forms, adding depth and complexity to the dish.
  3. Sauté Aromatics: Remove the roast and set aside. Add chopped onions and minced garlic to the pot, cooking until softened and fragrant. Stir in tomato paste and cook briefly to deepen its flavor.
  4. Add Liquids and Herbs: Pour in beef broth, scraping up the browned bits from the bottom of the pot. Nestle the roast back into the pot and add fresh thyme and rosemary sprigs for aromatic richness.
  5. Add Vegetables: Surround the roast with peeled carrots and cut potatoes, which will absorb the cooking juices and soften alongside the meat.
  6. Slow Cook: Cover the pot tightly with its lid and place it in a preheated oven at 300°F (150°C). Let it cook slowly for about 3 to 4 hours until the meat is fork-tender and the vegetables are melt-in-your-mouth soft.
  7. Rest and Serve: Remove from the oven and let the roast rest briefly before slicing. Serve the roast with the carrots and potatoes, spooning some of the luscious cooking juices over the top.

Notes

  • Use quality chuck roast with good marbling for the best tenderness and flavor.
  • Don’t skip the browning step to develop a savory crust enhancing the dish’s taste.
  • Cook low and slow to properly tenderize the meat and blend the flavors.
  • Let the roast rest before slicing to lock in the juices.
  • Add softer vegetables later in the cooking process to prevent overcooking and mushiness.
  • A heavy pot or Dutch oven ensures even heat distribution for cooking.
  • For gluten-free, ensure broth and tomato paste are labeled gluten-free.

Nutrition

Keywords: pot roast, classic pot roast, beef roast, slow cooked beef, comfort food, one-pot meal, carrots and potatoes, hearty dinner, gluten free, family meal

Find it online: https://elenaglam.com/classic-pot-roast-with-carrots-and-potatoes/