Pot Roast with Carrots and Potatoes

Step-by-Step Instructions

1. Preheat Oven: Set your oven to 160°C (325°F).
2. Season the Roast: Pat the beef dry and season generously with salt, black pepper, garlic powder, and thyme.
3. Sear the Roast: Heat olive oil in a Dutch oven or oven-safe pot over medium-high heat. Sear the roast 3–4 minutes per side until browned. Remove and set aside.
4. Sauté Vegetables: In the same pot, sauté the chopped onion for 2–3 minutes until softened. Add minced garlic and cook 1 more minute.
5. Deglaze the Pot: Stir in tomato paste and cook 1–2 minutes. Pour in beef broth and Worcestershire sauce, scraping up browned bits from the pot for extra flavor.
6. Add Roast and Veggies: Return the roast to the pot. Arrange carrots, potatoes, and bay leaves around the roast.
7. Braise in Oven: Cover and cook in the oven for 2.5–3 hours, until beef is fork-tender.
8. Rest and Serve: Let the roast rest 10–15 minutes before slicing. Serve with vegetables and ladle the rich cooking juices over the top.

Tips for the Best Pot Roast

• Choose the Right Cut: Chuck roast becomes tender and flavorful when slow-cooked.
• Don’t Skip the Sear: Searing locks in juices and adds a delicious crust.
• Add More Veggies: Celery, parsnips, or mushrooms are great additions.
• Make It Ahead: Flavors deepen overnight, making it perfect for meal prep.

Variations & Substitutions

• Swap beef broth for red wine or a mix of broth and wine for richer flavor.
• Try brisket or round roast if chuck isn’t available.
• Add fresh herbs like rosemary or parsley for a fragrant twist.

Serving Suggestions