Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Servings: 6

Ingredients:

• 3-4 lbs beef chuck roast
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 4 large potatoes, peeled and cut into chunks
• 4 large carrots, peeled and cut into chunks
• 3 tablespoons cornstarch (optional, for thickening)

Instructions:

1. Preparation:
   • Preheat your oven to 300°F (150°C).
   • Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
2. Searing the Meat:
   • In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
   • Add the beef roast and sear on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
3. Sautéing the Vegetables:
   • In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is translucent and fragrant.
4. Deglazing:
   • Pour in the beef broth and red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
   • Stir in the tomato paste, dried thyme, dried rosemary, and bay leaves.
5. Combining:
   • Return the seared roast to the pot.
   • Add the potatoes and carrots around the roast.
6. Cooking:
   • Cover the pot with a lid and place it in the preheated oven.
   • Roast for 3 hours, or until the meat is tender and falls apart easily with a fork.
7. Thickening the Gravy (optional):
   • If you prefer a thicker gravy, remove the roast and vegetables from the pot and set them aside.
   • In a small bowl, mix the cornstarch with a few tablespoons of cold water to make a slurry.
   • Bring the remaining liquid in the pot to a simmer over medium heat and whisk in the cornstarch slurry. Cook until the gravy thickens, about 3-5 minutes.
8. Serving:
   • Slice the pot roast and serve with the potatoes and carrots. Drizzle with the gravy.

Nutrition Information (Per Serving):

• Calories: 520
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 150mg
• Sodium: 750mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 42g

Intensity:

• Preparation Intensity: Medium
• Cooking Intensity: Low
• Overall Intensity: Medium

Enjoy this hearty and comforting Pot Roast with Potatoes and Carrots, perfect for a family dinner or special occasion!