Pot Roast with Root Vegetables
A comforting, slow-cooked classic featuring tender beef and earthy root vegetables infused with a rich, savory herb-scented gravy.
Ingredients
- •3 lbs (1.4kg) beef chuck roast
- •2 tablespoons olive oil
- •1 large yellow onion, chopped
- •3 cloves garlic, minced
- •2 cups beef broth
- •1 cup dry red wine (optional, or substitute with more beef broth)
- •1 lb (450g) carrots, peeled and cut into 2-inch chunks
- •1 lb (450g) potatoes, peeled and cut into 2-inch chunks
- •2 sprigs fresh rosemary
- •2 sprigs fresh thyme
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
Instructions
- 1
Pat the beef dry with paper towels and season generously on all sides with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat and sear the beef until a deep brown crust forms on all sides, about 3-4 minutes per side.
- 3
Remove the beef from the pot and set aside. Add the onions to the pot and sauté until softened, about 5 minutes, then add the garlic and cook for another minute.
- 4
Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon.
- 5
Return the beef to the pot and add the beef broth, rosemary, and thyme.
- 6
Cover tightly and simmer on low heat for 2.5 hours, or until the meat is fork-tender.
- 7
Add the carrots and potatoes to the pot, cover again, and cook for an additional 30-45 minutes until the vegetables are tender.
- 8
Remove the meat and vegetables to a platter, discard the herb sprigs, and skim any excess fat from the liquid to serve as a natural gravy.
💡 Chef tips
- For a thicker gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering liquid during the last 10 minutes of cooking.
- This dish tastes even better the next day as the flavors continue to meld in the refrigerator.
- If you prefer a hands-off method, you can transfer the pot to a 300°F (150°C) oven after adding the broth instead of simmering on the stovetop.
✅ How it should turn out
The beef should be meltingly tender and pull apart easily with a fork, surrounded by perfectly soft vegetables in a deep, aromatic, and savory pan sauce.