Classic Pot Roast with Potatoes and Carrots
Ingredients
- 3 to 4 lbs (1.5–1.8 kg) beef chuck roast
- 2 tbsp olive oil or vegetable oil
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme or Italian seasoning
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 3 to 4 cups beef broth
- 1 lb (450g) baby potatoes, halved
- 4 large carrots, cut into thick chunks
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Season the Beef: Pat the chuck roast dry with paper towels. Season generously on all sides with salt, pepper, garlic powder, and dried thyme.
- Sear the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Add the beef and sear for 3 to 5 minutes on each side until a deep brown crust forms. Remove the roast and set it aside on a plate.
- Build the Sauce: In the same pot, add the chopped onion and sauté for 3 minutes until softened. Stir in the minced garlic and tomato paste for 1 minute until fragrant. Sprinkle in the flour and stir continuously for another minute.
- Deglaze and Simmer: Slowly pour in the beef broth, scraping up any browned bits stuck to the bottom of the pot. Return the beef to the pot and add the fresh rosemary and bay leaves.
- Slow Roast: Cover with a tight-fitting lid and transfer to a preheated oven at 325°F (165°C). Bake for 2 hours.
- Add Vegetables: Carefully remove the pot from the oven and arrange the potatoes and carrots around the beef. Cover and return to the oven for another 1 to 1.5 hours, or until the meat and vegetables are fork-tender.
- Serve: Remove the bay leaves and rosemary sprigs. Shred or slice the beef, serve alongside the tender potatoes and carrots, and spoon the rich pan gravy over the top.