Indulge in the comfort of home-cooked food with this hearty pot roast. With the rich flavors of tender chuck roast paired with the earthiness of potatoes and carrots, this recipe is perfect for a family meal or a cozy dinner. Cooked slowly in a dutiful symphony of herbs and broth, the result is a dish that fills your home with an inviting aroma and your plates with incredible flavor.
This recipe uses ingredients that are usually found in most kitchens. However, the chuck roast might not be a staple in everybody's home. When at the supermarket, look for a good quality chuck roast, which is a cut of beef found in the shoulder area and gives great flavor when cooked slowly. Fresh herbs like rosemary and thyme are also key to this recipe's flavor profile. You can usually find these in the produce section.
Ingredients for Hearty Pot Roast with Potatoes and Carrots
Chuck roast: The star of the dish. This cut of meat is known for its rich, beefy flavor.
Olive oil: Used for searing the roast and sautéing the onions. It adds a subtle flavor.
Salt and freshly ground black pepper: Used for seasoning. They bring out the natural flavors of the other ingredients.
Yellow onion: Adds a sweet, caramelized flavor when sautéed.
Garlic: Provides a robust, earthy flavor.
Beef broth: The liquid base for the pot roast that adds deep savory flavors.
Dry red wine: Adds depth and complexity to the broth.
Fresh thyme and rosemary: These herbs infuse the broth with a warm, piney flavor.
Bay leaf: Another herb that adds a unique flavor profile to the broth.
Yukon gold potatoes: These potatoes have a buttery texture and flavor that complements the pot roast perfectly.
Carrots: They add a touch of sweetness and a pop of color to the dish.
One reader, Hildy Dill says:
This hearty pot roast with potatoes and carrots recipe is a game-changer! The meat is incredibly tender, and the flavors are rich and comforting. The combination of the savory roast, tender potatoes, and sweet carrots is simply divine. It's a perfect dish for a cozy family dinner.
Techniques Required for Making a Hearty Pot Roast
How to brown the roast: In a large Dutch oven, heat olive oil over medium-high heat. Season the roast with salt and pepper, then brown it on all sides for about 2 minutes per side. This will help to develop rich flavor and color on the surface of the meat.
How to sauté the onions and garlic: After removing the roast, add the onions to the pot and sauté for about 4 to 5 minutes until they begin to brown, then add the garlic during the last minute. This will help to build a flavorful base for the pot roast.
How to cook the roast in the oven: After adding the broth and optional red wine, bring the mixture to a simmer, cover the pot with a lid, and transfer it to the preheated oven. Cooking the roast in the oven at a low temperature for an extended period will help to tenderize the meat and infuse it with the flavors of the broth and herbs.
How to add the carrots and potatoes: After the initial 2 hours of cooking, add the carrots and potatoes to the pot, season with salt and pepper, then cover and return the pot to the oven. This will allow the vegetables to cook alongside the roast, absorbing the savory flavors of the broth and herbs.
How to shred the roast: Once the roast and vegetables are tender, remove the roast from the pot and shred or cut it into large pieces, while removing any excess fat. Shredding the roast will make it easier to serve and enjoy, and removing excess fat will result in a leaner dish.
How To Make Pot Roast with Potatoes and Carrots
Come home to a hearty, satisfying dinner with this pot roast, cooked with veggies in broth and red wine, then seasoned with rosemary and thyme.
Serves:
Ingredients
- 3lbschuck roast,boneless
- 2tbspolive oil
- salt and freshly ground black pepper
- 1large yellow onion,coarsely chopped
- 3clovesgarlic,minced
- 14.5ozbeef broth,1 can
- ¾cupdry red wine,optional
- 2sprigsfresh thyme
- 2sprigsfresh rosemary
- 1bay leaf
- 2lbsYukon gold potatoes,cleaned then diced into 1½ inch pieces
- 6medium carrots,peeled and chopped into 1½ -inch pieces)
Instructions
-
Preheat oven to 275 degrees F. Heat olive oil in a large dutch oven over medium-high heat.
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Season roast all over with salt and pepper, then add to the pot. Brown for about 2 minutes per side.
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Transfer roast to a cutting board (or plate), add onions to the pan, then saute for about 4 to 5 minutes until they begin to brown, adding in garlic during the last minute.
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Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary, and bay leaf to the broth.
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Bring to a simmer, then cover the pot with a lid and transfer to the oven and cook for 2 hours.
-
Remove from oven, add carrots and potatoes to the pot, and season with salt and pepper. Cover pot and return to oven and cook for 1 to 1½ hours longer until roast and veggies are tender.
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Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.
Nutrition
- Calories: 771.91kcal
- Fat: 17.45g
- Saturated Fat: 5.71g
- Trans Fat: 0.56g
- Monounsaturated Fat: 9.38g
- Polyunsaturated Fat: 2.12g
- Carbohydrates: 92.00g
- Fiber: 13.21g
- Sugar: 8.07g
- Protein: 59.87g
- Cholesterol: 145.15mg
- Sodium: 2036.39mg
- Calcium: 140.92mg
- Potassium: 3278.36mg
- Iron: 10.77mg
- Vitamin A: 521.98µg
- Vitamin C: 97.29mg
Technique Tip for Achieving a Tender and Flavorful Pot Roast
When browning the chuck roast, it's important not to rush the process. Take your time to ensure each side is evenly browned. This step, known as searing, locks in the roast's juices and enhances its flavor. If the roast is not properly browned, it may result in a less flavorful dish. Also, using a Dutch oven for this recipe is beneficial as it distributes heat evenly and keeps the meat moist and tender.
Time-Saving Tips for Preparing This Pot Roast Recipe
Prep ahead: Chop vegetables and measure out ingredients in advance to streamline the cooking process.
Use a slow cooker: Consider using a slow cooker for this recipe to allow for hands-off cooking and tender results.
Invest in a pressure cooker: Utilize a pressure cooker to significantly reduce the cooking time while still achieving a flavorful pot roast.
Choose pre-cut vegetables: Opt for pre-cut carrots and potatoes to save time on prep work.
Multi-task: While the pot roast is cooking, use the time to prepare other dishes or complete other tasks in the kitchen.
Opt for pre-marinated meat: Consider purchasing pre-marinated chuck roast to skip the marinating step and save time.
Substitute Ingredients For Pot Roast with Potatoes and Carrots Recipe
3 lbs chuck roast - Substitute with beef brisket: Beef brisket is a flavorful cut of meat that can be used as a substitute for chuck roast. It has a rich, beefy flavor and becomes tender and juicy when slow-cooked.
2 tbsp olive oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for olive oil in this recipe. It has a neutral flavor and can withstand high cooking temperatures.
14.5 oz beef broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for beef broth. It adds a savory flavor to the dish and works well with the other ingredients.
¾ cup dry red wine - Substitute with beef broth: If you prefer not to use alcohol, beef broth can be used as a substitute for dry red wine in this recipe. It will still add depth of flavor to the dish.
2 lbs yukon gold potatoes - Substitute with russet potatoes: Russet potatoes can be used as a substitute for Yukon gold potatoes. They have a similar texture and will hold up well during the cooking process.
6 medium carrots - Substitute with parsnips: Parsnips can be used as a substitute for carrots in this recipe. They have a slightly sweeter flavor and will complement the other ingredients in the pot roast.
Presenting a Delicious Pot Roast with Potatoes and Carrots
Elevate the plating: When presenting the hearty pot roast, consider using a large, elegant platter to showcase the dish. The platter should complement the rustic nature of the pot roast while adding a touch of sophistication.
Garnish with fresh herbs: Sprinkle the finished pot roast with freshly chopped parsley or thyme to add a pop of color and a burst of fresh flavor. This simple addition will enhance the visual appeal and elevate the overall presentation.
Incorporate artistic vegetable cuts: Instead of traditional cuts, consider using vegetable ribbons or julienne cuts for the carrots and potatoes. This will add a modern and artistic touch to the dish, impressing even the most discerning culinary professionals.
Utilize elegant serving utensils: Choose high-quality serving utensils that complement the platter and the overall aesthetic of the dish. This attention to detail will not go unnoticed by the judges.
Create a flavorful jus: Serve the pot roast with a side of the rich, flavorful cooking jus in a sauce boat. This allows the diners to drizzle the jus over their portions, adding an extra layer of indulgence to the dish.
Essential Tools for Making a Perfect Pot Roast
- Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for slow-cooking and braising dishes.
- Cutting board: A flat surface for cutting and preparing ingredients.
- Chef's knife: A versatile knife for chopping, slicing, and dicing.
- Tongs: Used for flipping and turning the roast while browning.
- Oven: Used for slow-cooking the pot roast.
- Serving platter: A large dish for presenting the finished pot roast and vegetables.
- Measuring cup: For accurately measuring liquids such as beef broth and red wine.
- Measuring spoons: For precise measurement of smaller amounts of spices and seasonings.
- Lid: To cover the Dutch oven while the pot roast cooks in the oven.
- Spatula: For stirring and serving the pot roast and vegetables.
- Oven mitts: To protect hands when handling hot cookware.
- Skimmer: For removing any foam or impurities that rise to the surface while cooking the pot roast.
- Aluminum foil: Used to cover the pot roast and keep it warm while resting before serving.
How To Store and Freeze Leftover Pot Roast
Allow the pot roast to cool completely before storing or freezing. This will prevent condensation from forming and potentially causing freezer burn.
For short-term storage, place the cooled pot roast in an airtight container and refrigerate for up to 4 days. To reheat, simply microwave individual portions or reheat the entire dish in a covered pot on the stovetop over low heat until warmed through.
To freeze the pot roast for longer storage:
- Divide the cooled pot roast, along with the potatoes, carrots, and cooking liquid, into smaller portions suitable for individual meals.
- Place each portion into a freezer-safe container or resealable freezer bag, removing as much air as possible to prevent freezer burn.
- Label the containers or bags with the date and contents for easy identification.
- Freeze the pot roast for up to 3 months for optimal quality and flavor.
When ready to enjoy the frozen pot roast:
- Thaw the desired portion in the refrigerator overnight.
- Transfer the thawed pot roast and vegetables to a covered pot and reheat gently on the stovetop over low heat until warmed through, stirring occasionally to ensure even heating. Add a small amount of beef broth or water if needed to maintain the desired consistency.
- Alternatively, you can reheat the thawed pot roast in the microwave, stirring every few minutes to ensure even heating.
If you have leftover cooking liquid, freeze it separately in an ice cube tray for easy portioning. These flavorful cubes can be added to future stews, soups, or sauces for an extra boost of flavor.
How To Reheat Pot Roast Leftovers
Reheat in the oven: preheat your oven to 350°F (175°C). Place the leftover pot roast, potatoes, and carrots in a baking dish, and add a splash of beef broth or water to keep the meat moist. Cover the dish with foil and bake for 20-30 minutes, or until the food is heated through.
Reheat on the stovetop: transfer the leftover pot roast, potatoes, and carrots to a large pot or Dutch oven. Add a small amount of beef broth or water to prevent the food from drying out. Cover the pot and heat over medium-low heat, stirring occasionally, until the food is warmed through, about 15-20 minutes.
Reheat in the microwave: place the leftover pot roast, potatoes, and carrots in a microwave-safe dish. Add a small amount of beef broth or water to keep the food moist. Cover the dish with a microwave-safe lid or plastic wrap, and microwave on high for 2-3 minutes, or until the food is heated through. Stir the food halfway through the reheating process to ensure even heating.
Reheat in a slow cooker: if you have a large amount of leftover pot roast, you can reheat it in a slow cooker. Transfer the leftovers to the slow cooker, add a small amount of beef broth or water, and heat on low for 2-3 hours, or until the food is warmed through.
Reheat and repurpose: shred the leftover pot roast and use it in other dishes, such as sandwiches, tacos, or soups. You can also dice the leftover potatoes and carrots and use them in a hash or frittata. This way, you can enjoy your leftovers in a new and exciting way while still maintaining the delicious flavors of the original dish.
Random Fact About Pot Roast with Potatoes and Carrots
The pot roast is a classic comfort food that has been enjoyed for generations. It is a versatile dish that can be customized with different seasonings and vegetables, making it a popular choice for family dinners and gatherings.
Is Making Pot Roast at Home Economical?
The cost-effectiveness of this hearty pot roast with potatoes and carrots recipe is quite high. The ingredients are relatively affordable and readily available, making it a budget-friendly option for a household. The hearty nature of the dish means it can feed a family of four at an approximate cost of $25-$30. The combination of chuck roast, potatoes, and carrots provides a satisfying and filling meal. Overall Verdict: 9.
Is This Hearty Pot Roast Recipe Healthy or Unhealthy?
The hearty pot roast with potatoes and carrots recipe is a comforting and satisfying meal, but it may not be the healthiest option. Here's why:
- The recipe uses a fatty cut of meat (chuck roast), which is high in saturated fat and calories
- The recipe calls for a significant amount of oil for browning the meat, adding extra fat and calories
- The recipe includes red wine, which adds extra calories and sugar to the dish
- The recipe doesn't include any leafy greens or other nutrient-dense vegetables
However, the recipe does have some positive aspects:
- The inclusion of onions and garlic provides some beneficial nutrients and flavor
- The use of potatoes and carrots adds some fiber and vitamins to the dish
- The long cooking time helps to tenderize the meat and make it easier to digest
To make this recipe healthier, consider the following suggestions:
- Trim any visible fat from the chuck roast before cooking to reduce the overall fat content
- Use a leaner cut of beef, such as round roast or sirloin tip, to reduce the amount of saturated fat
- Reduce the amount of oil used for browning the meat, or use a healthier oil like avocado or coconut oil
- Skip the red wine or replace it with additional beef broth to reduce the calorie and sugar content
- Add more vegetables to the dish, such as mushrooms, celery, or parsnips, to increase the fiber and nutrient content
- Serve the pot roast with a side of leafy greens, such as spinach or kale, to add more vitamins and minerals to the meal
Editor's Thoughts on This Hearty Pot Roast with Potatoes and Carrots Recipe
This hearty pot roast with potatoes and carrots recipe is a classic comfort food dish that is sure to impress. The slow cooking process allows the flavors to meld together, resulting in a tender and flavorful roast with perfectly cooked vegetables. The combination of herbs, red wine, and beef broth creates a rich and aromatic sauce that elevates the dish. The simplicity of the ingredients and the cooking method make this recipe a timeless favorite for family gatherings or cozy dinners. It's a hearty and satisfying meal that will leave everyone coming back for seconds.
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Why trust this Pot Roast with Potatoes and Carrots Recipe:
This recipe guarantees a delicious and satisfying meal, perfect for any occasion. The chuck roast is carefully seared to lock in its natural juices, ensuring a tender and flavorful result. The addition of thyme, rosemary, and bay leaf infuses the dish with aromatic richness. The use of Yukon Gold potatoes and carrots adds a hearty and wholesome element. With the perfect balance of beef broth and dry red wine, this pot roast promises a depth of flavor that will impress any palate. Trust in this recipe for a memorable and comforting dining experience.
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