Pot Roast with Potatoes and Carrots 😋😍
There’s something comforting about a slow-cooked pot roast with tender potatoes and carrots. This hearty dish is perfect for Sunday dinners, family gatherings, or any time you crave a satisfying and flavorful meal. With a few simple ingredients and some patience, you’ll have a melt-in-your-mouth roast that’s infused with rich flavors.
🌟 Why You’ll Love This Recipe
- Comforting and Satisfying: Perfect for cozy dinners.
- One-Pot Wonder: Easy cleanup and minimal fuss.
- Flavorful: Slow-cooked to perfection with herbs and spices.
- Impresses Guests: A crowd-pleaser for holidays and special occasions.
🛒 Ingredients
- 3-4 lbs beef chuck roast
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 lb carrots, peeled and cut into chunks
- 1.5 lbs potatoes, peeled and quartered
🥄 Instructions
1. Sear the Beef
- Season the roast generously with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Sear the roast on all sides until browned. Transfer to a slow cooker.
2. Prepare the Sauce
- In the same skillet, add onions and garlic. Sauté until softened.
- Stir in tomato paste, thyme, and rosemary. Cook for 2 minutes.
- Pour in beef broth, scraping the browned bits from the bottom of the pan.
- Bring to a simmer and pour over the roast in the slow cooker.
3. Add Vegetables
- Arrange carrots and potatoes around the roast.
- Add the bay leaf.
4. Slow Cook
- Cover and cook on low for 8-9 hours or until the beef is fork-tender.
- Remove bay leaf before serving.
5. Serve
- Slice the roast and serve with carrots, potatoes, and a ladle of the rich broth.