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Classic pot roast with potatoes and carrots Recipe

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This recipe for Classic pot roast with potatoes and carrots, by , is from Brittany's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brittany Muller

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 lb) boneless chuck roast
2 Tbsp olive oil
Salt and freshly ground black pepper
1 large yellow onion , coarsely chopped
3 cloves garlic , minced
1 (14.5 oz) can beef broth
3/4 cup dry red wine (optional)
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 lbs yukon gold potatoes , cleaned then diced into 1 1/2 inch pieces
6 medium carrots , peeled and chopped into 1 1/2-inch pieces

Directions:
Directions:
Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat.
Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side.
Remove roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute.
Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth.
Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
Remove from oven, add carrots and potatoes to pot and season with salt and pepper.
Return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender.
Remove roast and shred or cut into large pieces, while removing fat, then return to pot.
Remove bay leaf and herb sprigs. Serve warm.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15

 

 

 

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