🔥 Stage 1: Preparing the Pot Roast
Preheat the Oven
Preheat your oven to 325°F (165°C). Slow and low heat will ensure the roast becomes tender and flavorful.
Season the Roast
Pat the roast dry with paper towels to remove excess moisture. Generously season it with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the seasonings into the meat on all sides for a deep, savory flavor.
Sear the Roast
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the roast and sear on all sides (about 3-4 minutes per side) until nicely browned. This step locks in the juices and adds a rich, caramelized flavor.
Add Aromatics
After searing, add the crushed garlic, quartered onion, and bay leaf to the pot. Stir everything to release the delicious aromas.
Deglaze the Pot
Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits from the bottom. These caramelized bits add extra depth of flavor to the dish. After a minute or two, add the beef broth until it covers about half of the roast.
Roast the Meat
Bring the liquid to a simmer, cover the pot with a lid, and transfer it to the preheated oven. Roast for 3-4 hours or until the meat is fork-tender and easily pulls apart.
🥕 Stage 2: Adding the Vegetables
Prepare the Vegetables
About 1 hour before the roast is done, prepare the potatoes and carrots. Peel and cut them into even-sized pieces to ensure uniform cooking.
Add the Vegetables
Remove the pot from the oven and arrange the potatoes and carrots around the roast. Cover and return to the oven for another 1 hour, or until the vegetables are fork-tender.
🥣 Stage 3: Making the Gravy (Optional)
Remove the Roast and Vegetables
Once done, carefully remove the roast and vegetables from the pot and cover with foil to keep warm.
Thicken the Gravy
If you prefer a thicker gravy, strain the cooking liquid and return it to the pot. Bring to a simmer on the stovetop. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Gradually add the slurry to the simmering liquid, stirring constantly until the gravy thickens to your liking.
🍽️ Stage 4: Serving the Pot Roast
Slice the Roast
Let the roast rest for a few minutes, then slice against the grain into thick slices. The meat should be so tender that it practically falls apart.
Serve and Enjoy!
Place slices of roast on a platter, surround them with the potatoes and carrots, and ladle the savory gravy over everything. This hearty dish will surely be a comforting centerpiece at your table! 😋
💡 Tips for the Best Pot Roast:
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Slow and Low Cooking: Cooking at a low temperature for a long time makes the meat incredibly tender.
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Right Cut of Meat: Use chuck roast or brisket for the best results.
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Sear the Meat: Don’t skip searing—it adds flavor and richness to the final dish.
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Gravy Options: Use the cooking liquid as-is for a simple au jus or thicken it into a gravy.
❤️ Final Thoughts:
This Pot Roast with Potatoes and Carrots is a timeless classic that brings comfort and satisfaction to the table. The melt-in-your-mouth beef, combined with tender veggies and flavorful gravy, makes this dish a true crowd-pleaser. Whether it’s a family dinner or a special occasion, this dish is sure to create memories and warm hearts. 🍽️💕
Enjoy every bite! 😍
