Simple, perfect, tender pot roast with roasted carrots, potatoes and onions. Perfect Sunday dinner!
- 3–4 lb boneless chuck roast
- kosher salt
- black pepper
- 2 tablespoons olive oil or butter
- 8 oz baby carrots (1/2 standard 16 oz bag)
- 1 large onion
- 1.5 lbs potatoes (I prefer baby reds)
- 4–5 cloves garlic, minced
- 1 can beef broth
- 1 tablespoon Worcestreshire sauce
- desired aromatics: ie, couple sprigs rosemary or thyme
- Preheat oven to 300 degrees.
- Season both sides of roast with salt and pepper. Heat a large dutch oven on the stove top to medium heat. Drizzle in 1 tablespoon oil or butter and swirl to coat bottom surface of pan. Sear roast for a couple minutes on each side, until a nice brown crust forms. Remove roast and set aside.
- Add remaining oil or butter to pan and then add carrots, onion, and garlic. Saute 3-4 minutes, until slightly tender.
- Add the potatoes to the pan and then place the roast back in the pan and nuzzle it down in there so some of the veggies are on bottom and some on sides and top. Pour in beef broth and Worcestershire. Place aromatics on top of roast and cover pot with lid.
- Cook for about 1 hour per pound. When roast is done, remove meat onto a cutting board and veggies onto a serving dish and cover to keep warm. Strain the fat off the juices (I prefer using a fat separator). You can taste and adjust the seasonings of the juices and serve as is, or return them to the pan and thicken to make gravy (see notes below). I like to serve this in a baking dish with all the veggies on one side and the cut/shredded meat on the other and then drizzle with gravy.
- Gravy: To make a quick gravy, simply combine 1 tablespoon corn starch with 3 tablespoons water. Bring pan juices to a simmer in the pot and add this mixture just a little at a time (you may not need the whole thing) until gravy is thickened. Adjust seasonings as desired using salt and pepper, more Worcestershire, or additional seasoning.
- Customize: Feel free to mix up the herbs or add different spices or other flavoring agents. Mix up the root vegetables, or add red wine along with, or in place of, the beef broth.