📝✨ Pot Roast with Potatoes and Carrots: A Hearty and Comforting Classic 🍖🥕🥔
Nothing warms the soul quite like a tender, juicy pot roast paired with perfectly cooked potatoes and carrots, all soaked in a rich, flavorful gravy. 🥰🍽️ This classic dish is perfect for family gatherings, Sunday dinners, or whenever you crave a hearty, satisfying meal. Let’s dive into this timeless recipe that’s sure to impress!
🌟 Ingredients:
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3-4 lb (1.4-1.8 kg) beef chuck roast (or brisket) 🥩
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2 tablespoons olive oil (for searing) 🫒
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Salt and freshly ground black pepper to taste 🧂
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1 teaspoon garlic powder 🧄
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1 teaspoon onion powder 🧅
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1 teaspoon dried thyme (or fresh thyme if available) 🌿
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1 teaspoon dried rosemary 🌱
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1 bay leaf 🍃
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4 cloves garlic (crushed) 🧄
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1 large onion (quartered) 🧅
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4 cups beef broth (or more to cover the roast) 🥣
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1 cup red wine (optional, but adds depth of flavor) 🍷
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6-8 medium potatoes (peeled and cut into quarters) 🥔
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4-5 large carrots (peeled and cut into large chunks) 🥕
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1 tablespoon cornstarch (optional, for thickening the gravy)
🔥 Stage 1: Preparing the Pot Roast
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