Pot Roast with Carrots and Potatoes
A fork-tender beef chuck roast braised low and slow with carrots, potatoes, and onions in a savory gravy. The Sunday dinner classic.
Ingredients
Instructions
-
Heat oven to 325°F (160°C). Season the roast all over with salt and pepper.
-
Heat oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side; transfer out.
-
Lower heat. Add onion and garlic; cook 3 minutes. Stir in tomato paste and cook 1 minute.
-
Pour in broth, wine, and Worcestershire, scraping up browned bits.
-
Return the roast with rosemary. Cover and braise in the oven for 2 hours.
-
Add carrots and potatoes around the roast. Cover and braise 1 to 1.5 hours more, until the beef is fork-tender.
-
Remove the roast and vegetables to a plate. Skim fat and simmer the liquid to thicken into gravy, about 10 minutes.
-
Slice the roast, arrange with vegetables, and spoon over the gravy.
Nutrition
Per serving, estimated.
- Calories
- 480 kcal
- Protein
- 40g
- Carbs
- 26g
- Fat
- 22g
- Fiber
- 4g
Tips
- Sear hard for a deep crust; it builds the flavor base of the gravy.
- Cook low and slow so the connective tissue melts into tenderness.
- Rest the roast 10 minutes before slicing so it stays juicy.
Variations
- Add 8 ounces mushrooms with the vegetables.
- Swap red wine for extra broth plus 1 tablespoon balsamic vinegar.
- Stir 1 teaspoon dried thyme into the broth.
Frequently Asked Questions
Beef chuck is ideal; its marbling and connective tissue break down into tender, rich meat during slow braising.
Yes. Sear on the stovetop, then cook on low 8 hours or high 4 to 5 hours with the vegetables added halfway.
Simmer the strained cooking liquid on the stovetop until reduced, or whisk in a slurry of cornstarch and water.
