Classic Pot Roast Garden Carrots (Printable Page)
# What You Need:
→ Beef & Seasoning
01 -
3–4 lb (1.4–1.8 kg) beef chuck roast
02 -
Salt and black pepper, to taste
03 -
2 tbsp olive oil
→ Vegetables
04 -
1 large onion, cut into wedges
05 -
4 garlic cloves, smashed
06 -
5–6 fresh garden carrots, peeled and halved lengthwise
07 -
1.5 lbs (700 g) baby potatoes or halved Yukon Gold potatoes
08 -
2 celery stalks, cut into large pieces
→ Braising Liquid
09 -
2 cups (480 ml) beef broth
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1 cup (240 ml) dry red wine or beef broth
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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2 sprigs fresh rosemary
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3 sprigs fresh thyme
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2 bay leaves
# How to Make It:
01 -
Preheat oven to 300°F (150°C). Pat roast dry and season generously with salt and pepper.
02 -
In a large Dutch oven, heat olive oil over medium-high heat. Sear roast 3–4 minutes per side until browned. Remove and set aside.
03 -
In the same pot, add onion, garlic, and celery. Sauté 4–5 minutes until lightly browned.
04 -
Stir in tomato paste and cook 1 minute. Deglaze with wine, scraping the bottom of the pot.
05 -
Add beef broth and Worcestershire sauce. Return roast to pot. Nestle in carrots and potatoes around the roast. Add herbs and bay leaves.
06 -
Bring to a gentle simmer, cover, and transfer to the oven. Braise for 3 hours, or until beef is fork-tender.
07 -
Remove roast and vegetables to a platter. Discard bay leaves and herb stems.
08 -
Optional: Simmer remaining liquid uncovered on stovetop for 5–10 minutes to thicken slightly, then spoon over roast before serving.
# Helpful Tips:
01 -
For deeper flavor, marinate roast with herbs and garlic the night before.
02 -
Pairs beautifully with crusty bread or buttered egg noodles.
03 -
Leftovers make excellent sandwiches or hash.