pot roast oven with potatoes and carrots

• 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.
• Transfer 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. Cover pot and 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.

Do I Have to Use Red Wine?

The red wine in this recipe is totally optional and definitely not a must. The roast still has plenty of flavor without it from the browning, the garlic and onions and the fresh herbs.

How to Choose a Good Roast

When selecting a roast I recommend sticking with chuck roast for this recipe, and look for a roast that has some marbling (of fat) because that will also offer a more tender end result.

OVEN POT ROAST WITH CARROTS AND POTATOES

INGREDIENTS

• 1blade roast, cut about 4 inches thick and weighing about 5 lbs.
• 1teaspoon salt
• ¹⁄₈teaspoon pepper
• 1cup water
• 6medium carrots, peeled and cut in 2 inch cubes
• 6medium potatoes, peeled and quartered
• 3medium onions, peeled and quartered

• Sprinkle roast well with salt and pepper.
• Place in a large roasting pan.
• Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
• Uncover and arrange vegetables around roast in pan.
• Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

Classic Pot Roast with Vegetables

Ingredients

• ▢4-5 pound chuck roast
• ▢2 tablespoons canola oil
• ▢2 teaspoons Kosher salt
• ▢1 teaspoon coarse ground black pepper
• ▢1 teaspoon dried thyme
• ▢1 pound carrots peeled and cut into 2 inch chunks
• ▢2 pounds yukon gold potatoes , peeled and cut into large chunks
• ▢2 cloves garlic minced
• ▢2 cups  beef broth

Instructions

• Preheat your oven to 325 degrees.
• Season the chuck roast with the Kosher salt, pepper and thyme.
• Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side (or if you can, brown in your slow cooker).
• Add carrots, potatoes, garlic and beef broth and cook for 3 – 3 ½ hours.

Nutrition

Calories: 428kcal | Carbohydrates: 16g | Protein: 38g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 829mg | Potassium: 1148mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7600IU | Vitamin C: 13.2mg | Calcium: 79mg | Iron: 7.1mg

To Shred or Not to Shred?

There is debate over how to serve pot roast, do you shred the meat before serving or do you serve it in chunks and allow people to eat it like short ribs because the meat is fork tender. This is served in chunks, but it you’d prefer to shred your meat, you take two forks and simply pull the beef apart into pieces as you would Pulled Pork or Pulled Chicken recipes.

What to serve with Pot Roast:

Pot roast is an easy recipe, but it is flavorful and rich so finding other dishes to compliment it can be a little tricky. Here are some salads, sides and desserts that go nicely with this slow cooker pot roast.

How to Store Pot Roast:

• Serve: You shouldn’t leave your pot roast at room temperature for more than 2 hours.
• Store: If you seal it in plastic wrap or a freezer bag, your roast will stay good for 3 days in the fridge.
• Freeze: Roasts are great for freezing when they’re uncooked, and can last from 6 to 12 months. If you’ve already cooked it, you can freeze your pot roast for 2-3 months before it goes bad.

Best Ever Pot Roast with Carrots and Potatoes

Ingredients

•  3-4 pound chuck roast (see note)
•  2 tablespoons olive oil
•  1 tablespoon butter
•  2 large onions, cut in half then thickly sliced
•  2-4 cups beef broth
•  4 cloves minced garlic
•  2 tablespoons Worcestershire sauce
•  5 sprigs of fresh thyme
•  1 sprig rosemary
•  1 (16 oz bag) baby carrot
•  1 ½ pounds yukon gold potatoes, cut into quarters

Instructions

1. 1. Position a rack in the center of the oven and preheat the oven to 275ºF. Place the chuck roast on a flat surface and generously salt and pepper the roast.
   2. Heat a large dutch oven for a heavy-bottomed (oven-safe) pot on high heat. Add 1 tablespoon of the olive oil. When the oil is hot and shiny, add the thickly sliced onions. Allow the onions to brown and cook for 2-3 minutes. Remove to a plate. Add the remaining 1 tablespoon of olive oil and butter to the dutch oven. Place the meat inside and allow it to sear on all sides of 1 minute. You want the meat to brown as this will allow for a more tender roast. Remove to a plate.
   3. Deglaze the pan with 1 cup of beef broth, garlic, and Worcestershire sauce, whisking and scraping the bottom of the pan to remove all the brown bits. When the pan has been deglazed, add the roast and the onions back into the pot along with the minced garlic. Pour enough beef broth into the pan to cover the meat halfway (I used about 2 cups). Add the thyme and rosemary sprigs in. Cover the dutch oven with a lid and let sit in the oven for 1 hour and 15 minutes (for a 3-pound roast) and 2 hours and 15 minutes (for a 4-pound roast).
   4. Add the carrots and potatoes into the dutch oven and allow the roast to bake for an additional 1 hour and 45 minutes (for both the 3 and 4 pound). Check for doneness of veggies by piercing with a knife. Remove pot from oven. Let rest 5 minutes before serving.

Dutch Oven Pot Roast with Carrots and Potatoes

INGREDIENTS

• 2 tablespoons vegetable or olive oil
• 1/2 red onion sliced
• 2 pound chuck roast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups beef broth
• 3 large russet potatoes peeled and sliced into 1-inch wedges
• 5 large carrots peeled and sliced into 1-inch thick pieces

INSTRUCTIONS

• Preheat the oven to 375.
• Put your dutch oven on the stove and heat it over high heat about 5 minutes to sear the meat. (Please watch your pot and monitor the heat. Your pot may only need 3 minutes or 4. Y’all stop trying to burn your houses down because I said 5 minutes) Add the oil and season the meat with salt and pepper on both sides. Add it to the pan.  It should sizzle immediately.
• Reduce the heat to medium high, and let the meat sear on one side 5 minutes, then flip.  Add the onions and cook 5 minutes more.
• Add the beef broth to the pot–it should come about halfway up the side of the meat.

• Cover and bake an hour and a half, then check the liquid in the pot. Add a cup or so of extra water if needed.
• Reduce the heat to 350 and bake an additional hour, and then add the carrots and potatoes. Bake covered 45 minutes longer or until the meat is tender and the potatoes and carrots are soft.

NOTES

Please read the post for an explanation of the difference between a pot roast and a rare oven roast beef. Make sure this is the type of roast you want to make before continuing.

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