The Ultimate Guide to Cooking a Perfect Pot Roast with Potatoes and Carrots

Step-by-Step Recipe Guide

Ingredients:

• 3-4 lbs chuck roast
• 1 lb Yukon Gold potatoes, cut into chunks
• 4 large carrots, peeled and sliced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme and rosemary sprigs
• 2 bay leaves

Instructions:

Set the oven temperature to 300°F (150°C). Put the slow cooker on low if you’re using one. Sear the meat. In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the chuck roast by searing it on all sides. Take out and put aside.

sauté the Garlic and Onions:

Put the chopped onions in the same saucepan and sauté them until they are tender. Cook for one more minute after adding the garlic.

Deglaze the pot:

Scrape up any browned bits from the bottom of the pot and pour in the red wine. To gradually decrease, let it simmer for a few minutes.

Add Meat and Vegetables:

Put the carrots and potatoes in the slow cooker or saucepan. Top with the seared meat.

Add Broth and Herbs: Pour in the beef broth, ensuring the liquid covers about half of the meat. Add thyme, rosemary, and bay leaves.

Cook Low and Slow: If using an oven, cover the pot with a lid and cook for 3-4 hours. For a slow cooker, cook on low for 8 hours or until the meat is tender and pulls apart easily.

Serve: Remove the bay leaves and herb sprigs. Slice the meat and serve with the vegetables and a generous ladle of the cooking liquid.