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Classic Pot Roast with Carrots and Potatoes Recipe

Classic Pot Roast with Carrots and Potatoes

A deeply savory Dutch-oven pot roast braised with onions, garlic, thyme, carrots, and potatoes until the beef is tender enough to pull apart with a fork. Serve it with the cooking liquid as au jus or turn it into a simple gravy.
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Prep Time 30 minutes
Cook Time 3 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 lb Boneless beef chuck roast
  • 2 tsp Kosher salt
  • 1 tsp Freshly ground black pepper
  • 2 tbsp Vegetable oil or olive oil
  • 1 large Large yellow onion, cut into wedges or chopped
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato paste
  • 1 cup Dry red wine or additional beef broth
  • 2 to 3 cups Low-sodium beef broth
  • 4 to 6 sprigs Fresh thyme sprigs
  • 1 leaf Bay leaf
Vegetables and Garnish
  • 1 1/2 lb Carrots, peeled and cut into 2-inch pieces
  • 1 1/2 to 2 lb Yukon Gold or red potatoes, cut into large chunks
  • 1 tbsp Fresh parsley, chopped

Method
 

Step-by-Step
  1. Heat the oven to 325°F. Pat the chuck roast dry with paper towels, then season all sides generously with the kosher salt and black pepper.
  2. Heat the oil in a large Dutch oven over medium-high heat. Sear the roast for about 3 to 4 minutes per side, including the edges, until deeply browned, then transfer it to a plate.
  3. Add the onion to the Dutch oven and cook for 3 to 5 minutes. Stir in the garlic and tomato paste and cook for about 1 minute, just until fragrant and slightly darkened.
  4. Pour in the red wine, or use additional beef broth, and scrape the browned bits from the bottom of the pot. Simmer for 2 to 3 minutes, then add enough beef broth to reach about one-third to halfway up the roast.
  5. Return the roast to the pot and add the thyme and bay leaf. Bring the liquid to a gentle simmer, cover the Dutch oven tightly, and transfer it to the oven.
  6. Braise the roast for about 2 hours. Add the carrots and potatoes, cover again, and continue cooking for 60 to 90 minutes, until the vegetables are tender and a fork slides easily into the beef.
  7. Transfer the roast and vegetables to a serving platter. Skim excess fat from the braising liquid, taste it, and adjust the seasoning; serve the liquid as au jus or thicken it into gravy.
  8. Rest the roast for 15 to 20 minutes before slicing or pulling it into large pieces. Sprinkle with chopped parsley if desired and serve warm with the carrots, potatoes, and sauce.

Notes

Use chuck roast rather than a lean cut because its marbling and connective tissue become tender during the long braise. Cook by tenderness instead of the clock; the roast is usually ready when it reaches about 190 to 205°F internally and a fork slides into it easily. Refrigerate leftovers in an airtight container for up to 4 days.