Are you ready to transform an ordinary dinner into an extraordinary culinary experience? This classic Pot Roast with Potatoes and Carrots is not just a meal—it's a journey through rich, hearty flavors that will transport you straight to grandma's kitchen. Imagine tender, melt-in-your-mouth beef surrounded by perfectly cooked vegetables, creating a symphony of taste that will have your family and friends begging for seconds. Whether you're a seasoned home cook or a kitchen novice, this foolproof recipe promises to deliver restaurant-quality results with minimal effort.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 to 4 pounds chuck roast
- 4 cups beef broth
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, quartered
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Remove the chuck roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the meat dry with paper towels to ensure proper browning.
- Season the chuck roast generously on all sides with salt and pepper, ensuring even coverage.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers and is almost smoking.
- Carefully place the seasoned roast in the hot pan and sear for 4-5 minutes on each side, creating a deep golden-brown crust that will enhance the meat's flavor.
- Remove the roast from the pot and set aside. In the same pot, add quartered onions and minced garlic, sautéing for 2-3 minutes until fragrant and slightly softened.
- Return the roast to the pot and pour beef broth around the meat, ensuring it covers about one-third to one-half of the roast.
- Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (165°C). Slow cook for approximately
- 5 hours.
- After
- 5 hours, add chopped carrots and potatoes around the roast. Continue cooking for an additional 30-45 minutes until vegetables are tender and meat is fall-apart soft.
- Remove the pot from the oven and let the roast rest for 15-20 minutes before slicing against the grain.
- Transfer the roast and vegetables to a serving platter. Optional: Strain and reduce the remaining cooking liquid to create a rich gravy.
- Serve hot, with the tender meat and vegetables, spooning some of the cooking liquid over the top for extra moisture and flavor.
Tips
- Choose the Right Cut: Always select a well-marbled chuck roast for maximum tenderness and flavor.
- Room Temperature Matters: Let your meat sit out for 30 minutes before cooking to ensure even cooking.
- Searing is Key: Take time to create a golden-brown crust on the meat—this develops deep, complex flavors.
- Low and Slow is the Motto: Cooking at a low temperature (325°F) for several hours ensures the meat becomes incredibly tender.
- Don't Rush the Resting: Allow the roast to rest 15-20 minutes after cooking to let the juices redistribute.
- Cutting Technique: Always slice the meat against the grain to maximize tenderness.
- Bonus Tip: If you want an extra-rich gravy, consider deglazing the pan with red wine before adding beef broth.
Nutrition Facts
Calories: 339kcal
Carbohydrates: 22g
Protein: 24g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 50mg
