Classic Pot Roast with Root Vegetables

Name: Classic Pot Roast with Root Vegetables
Prep time: 25 min
Cook time: 270 min
Total time: 295 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 3-4 lbs beef chuck roast; 2 tablespoons olive oil; 1 large yellow onion, roughly chopped; 3 cloves garlic, minced; 4 cups beef broth; 1 cup water; 2 tablespoons tomato paste; 1 tablespoon dried thyme; 2 bay leaves; 1.5 lbs small red or Yukon gold potatoes, halved; 1 lb carrots, peeled and cut into 2-inch chunks; To taste Salt and freshly ground black pepper; 2 tablespoons cornstarch (optional, for thickening gravy); 2 tablespoons cold water (optional, for thickening gravy)

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This classic pot roast features a succulent beef chuck roast that's seared then slowly braised in a rich, savory broth with carrots, potatoes, and onions. The long cooking time ensures the beef is incredibly tender and flavorful, while the vegetables absorb all the delicious juices. It’s a complete meal in one pot, perfect for a family dinner.

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Prep Time25 min

Cook Time270 min

Servings6-8 servings

DifficultyMedium

Equipment

Large Dutch oven or oven-safe potSharp knife

Instructions

1
Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef roast on all sides until deeply browned, about 3-4 minutes per side. Remove roast from the pot and set aside.
3
Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
4
Deglaze the pot with beef broth, scraping up any browned bits from the bottom. Stir in water, tomato paste, dried thyme, and bay leaves. Return the seared beef roast to the pot.
5
Bring the liquid to a simmer, then cover the Dutch oven and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 hours.
6
Add the potatoes and carrots to the pot, ensuring they are submerged in the liquid. Cover and continue to braise for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are cooked through.
7
Carefully remove the roast and vegetables from the pot. If desired, skim fat from the braising liquid. For a thicker gravy, mix cornstarch with cold water in a small bowl, then whisk into the simmering braising liquid until thickened. Slice the beef against the grain and serve with the vegetables and gravy.

Nutrition

Calories550 kcal

Protein45g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I cook this in a slow cooker?

Yes, after searing the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding vegetables in the last 2-3 hours.

What cut of beef is best for pot roast?

Beef chuck roast is ideal because it has good marbling and connective tissue that breaks down during slow cooking, resulting in very tender meat.

How can I make the gravy smoother?

After removing the solids, you can strain the braising liquid through a fine-mesh sieve to remove any bits of herbs or vegetables before thickening it.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.