Categorized:
- Beef and Pork
- Fall Faves
- Main Dish
- Videos
Tagged:
- beef
- beef broth
- carrots
- garlic
- olive oil
- potatoes
- rosemary
- thyme
Pot Roast with Potatoes and Carrots
Ingredients
- 1 (3 lb) boneless chuck roast
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 large yellow onion , coarsely chopped
- 3 cloves garlic , minced
- 1 (14.5 oz) can beef broth
- 3/4 cup dry red wine (optional)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 lbs yukon gold potatoes , cleaned then diced into 1 1/2 inch pieces
- 6 medium carrots , peeled and chopped into 1 1/2-inch pieces
Instructions
- Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.
- Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.
- Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
- Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.
- Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.
Notes
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