Nothing rivals the warmth of a Classic Pot Roast with Potatoes on a cold evening! Warm, hearty, and really fantastic.
Ingredients
– 1 lb small potatoes, halved
– 4 carrots, cut into 2-inch pieces
– 1 onion, quartered
– 4 cloves garlic, minced
– 2 cups beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon rosemary
– 1 teaspoon thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
Directions
1. Season the beef chuck roast with salt and pepper on all sides.
2. Heat olive oil in a large pot over medium-high heat. Add the roast and sear until browned on all sides, about 3-4 minutes per side.
3. Remove the roast and add the onion and garlic to the pot. Sauté until translucent.
4. Return the roast to the pot and add the beef broth, Worcestershire sauce, rosemary, and thyme. Bring to a simmer.
5. Cover and reduce heat to low. Cook for 2 hours.
6. Add the potatoes and carrots to the pot, ensuring they are submerged in the liquid. Cover and cook for an additional hour or until the vegetables are tender and the roast is easily shredded with a fork.
7. Remove the roast and vegetables to a serving platter. Skim off any excess fat from the liquid in the pot and adjust seasoning if necessary. Serve as a sauce over the roast and vegetables.
Recipe Card
Classic Pot Roast with Potatoes
Ingredients
- – 3 lbs beef chuck roast
- – 1 lb small potatoes halved
- – 4 carrots cut into 2-inch pieces
- – 1 onion quartered
- – 4 cloves garlic minced
- – 2 cups beef broth
- – 1 tablespoon Worcestershire sauce
- – 1 teaspoon rosemary
- – 1 teaspoon thyme
- – Salt and pepper to taste
- – 2 tablespoons olive oil
Instructions
- Season the beef chuck roast with salt and pepper on all sides.
- Heat olive oil in a large pot over medium-high heat. Add the roast and sear until browned on all sides, about 3-4 minutes per side.
- Remove the roast and add the onion and garlic to the pot. Sauté until translucent.
- Return the roast to the pot and add the beef broth, Worcestershire sauce, rosemary, and thyme. Bring to a simmer.
- Cover and reduce heat to low. Cook for 2 hours.
- Add the potatoes and carrots to the pot, ensuring they are submerged in the liquid. Cover and cook for an additional hour or until the vegetables are tender and the roast is easily shredded with a fork.
- Remove the roast and vegetables to a serving platter. Skim off any excess fat from the liquid in the pot and adjust seasoning if necessary. Serve as a sauce over the roast and vegetables.