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There's something undeniably comforting about a well-cooked pot roast. This classic dish has graced dining tables for generations, evoking memories of family gatherings and cozy dinners. Pot roast, with its tender meat and flavorful vegetables, is more than just a meal; it’s a culinary hug that warms the soul. The secret to a perfect pot roast lies not only in the technique but also in the quality of the ingredients used. A rich, flavorful broth, fresh root vegetables, and a well-chosen cut of meat all contribute to the depth of flavor that makes pot roast truly unforgettable.

Pot Roast with Carrots & Potatoes

Warm up your kitchen with this deliciously hearty pot roast recipe! Perfect for family gatherings or a cozy dinner, this dish features tender beef chuck roast simmered with vibrant root vegetables like carrots and Yukon gold potatoes. Infused with garlic, thyme, and a splash of red wine, each bite is packed with flavor. Easy to prepare and slow-cooked to perfection, it’s sure to become a favorite. Don't forget to garnish with fresh parsley for that extra touch!
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Ingredients
  

3 to 4 pounds beef chuck roast

4 medium-sized carrots, peeled and cut into chunks

4 medium Yukon gold potatoes, quartered

1 large onion, quartered

4 cloves garlic, minced

2 cups beef broth

1 cup red wine (optional; can replace with additional broth)

2 tablespoons olive oil

2 tablespoons Worcestershire sauce

2 teaspoons dried thyme

2 teaspoons rosemary, chopped

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chuck roast generously with salt and pepper. When the oil is hot, add the roast and sear each side until browned, about 4-5 minutes per side. Remove the roast and set aside.

    Sauté Vegetables: In the same pot, add the onions and cook for 3-4 minutes until softened. Add minced garlic and sauté for another minute.

      Deglaze: Pour in the red wine (if using) and scrape the bottom of the pot to release any brown bits. Allow the wine to reduce for about 2-3 minutes.

        Combine Ingredients: Return the beef to the pot. Add carrots, potatoes, thyme, rosemary, Worcestershire sauce, and beef broth. The liquid should cover at least half of the beef.

          Bring to a Simmer: Bring the mixture to a gentle simmer, then cover with a lid.

            Slow Cook: Reduce heat to low. Cook on the stovetop for 3-4 hours, or alternatively, transfer to a preheated oven at 325°F (165°C) and roast for 3 hours until the beef is fork-tender.

              Serve: Once the pot roast is cooked, remove it from the heat and let it rest for 10 minutes before slicing. Garnish with fresh parsley and serve alongside the tender carrots and potatoes.

                Prep Time: 20 minutes | Total Time: 4 hours | Servings: 6