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Cozy Classic Beef Pot Roast Recipe Easy Homemade Dinner with Carrots and Potatoes

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A comforting and hearty slow-cooked beef chuck roast with carrots and potatoes, perfect for cozy dinners and family meals. This recipe is simple to prepare and yields tender, flavorful meat with rich pan juices.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • 4 large carrots, peeled and cut into chunks
  • 4 medium russet or Yukon Gold potatoes, peeled and quartered
  • 1 large yellow onion, sliced
  • 4 garlic cloves, minced
  • 2 cups beef broth (low-sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Pat the 3-4 pound beef chuck roast dry with paper towels. Season generously all over with salt and freshly ground black pepper.
  2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Once shimmering, carefully add the roast. Sear for about 4-5 minutes on each side until deeply browned.
  3. Transfer the seared beef to a plate and set aside. Lower the heat to medium.
  4. Add the sliced onion and minced garlic to the pot. Cook, stirring occasionally, for about 5 minutes or until softened and fragrant.
  5. Stir in 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Let it cook with the onions for about 2 minutes to deepen the flavor.
  6. Pour in 2 cups beef broth, scraping up browned bits from the bottom of the pot.
  7. Return the roast to the pot and nestle it back in along with the fresh thyme sprigs and bay leaves.
  8. Surround the roast with chunks of carrots and potatoes.
  9. Put the lid on, transfer the pot to a preheated 325°F (160°C) oven, and roast for about 3 to 3.5 hours until the beef is fork-tender and vegetables are soft but not mushy.
  10. About halfway through, baste the roast with pan juices and rotate the vegetables for even cooking. Add broth or water if liquid level is low.
  11. Remove the pot from the oven and let the roast rest, covered, for 15 minutes before slicing.
  12. Slice the beef against the grain. Serve with the tender carrots and potatoes, drizzled with the pan juices.

Notes

Searing the beef before roasting adds depth of flavor and a rich crust. Let the roast come to room temperature before cooking for even doneness. If the sauce is thin after cooking, simmer the liquid on the stovetop to reduce or add a cornstarch slurry to thicken. Leftovers store well in the fridge for up to 4 days and freeze beautifully.

Nutrition

Keywords: beef pot roast, classic pot roast, slow cooked beef, comfort food, carrots and potatoes, easy dinner, homemade pot roast

Find it online: https://breezybake.com/cozy-classic-beef-pot-roast-recipe-easy-homemade-dinner-with-carrots-and-potatoes/