Pot Roast with Carrots and Potatoes
🛒 Ingredients
- 3-4 lbs Beef Chuck Roast (best for tenderness!) 🥩
- 1 lb Small yellow or red potatoes, halved 🥔
- 4-5 Large carrots, peeled and cut into thick chunks 🥕
- 1 Large onion, quartered 🧅
- 3 cloves Garlic, smashed
- 2 cups Beef broth 🥣
- 2 tbsp Olive oil
- Fresh herbs: Rosemary and thyme sprigs 🌿
- Salt & Black Pepper 🧂
👩🍳 Instructions
- Sear for Flavor: Season the beef generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned (about 4–5 minutes per side). Remove beef and set aside. 🥩🔥
- Sauté Aromatics: In the same pot, add onions and carrots. Sauté for 3–4 minutes. Add garlic and cook for 1 more minute until fragrant. 🧅🧄
- Deglaze: Pour in the beef broth, using a spoon to scrape up all those delicious browned bits from the bottom of the pot. 🥣✨
- Slow Cook: Return the beef to the pot and tuck in the fresh herbs. 🌿 Cover tightly and bake in a preheated oven at 300°F (150°C) for 3 to 4 hours.
- Add Potatoes: Add the potatoes during the last hour of cooking to ensure they become tender without getting mushy. 🥔⏲️
- Rest & Serve: Once the beef is fork-tender, remove it from the pot and let it rest for 10 minutes. Slice or shred the meat and serve alongside those perfectly roasted veggies! 🍽️😋
🔥 Pro Tips:
- The Gravy: For a thicker sauce, whisk together 1 tbsp of cornstarch with a splash of cold water, then stir it into the hot pot liquids until thickened. 🥣👌
- Low and Slow: If the meat isn’t “falling apart” yet, it simply needs more time! Don’t rush perfection. ⏲️🏠
