Classic Pot Roast with Potatoes and Carrots
Ingredients:
3–4 lb (1.4–1.8 kg) beef chuck roast (or brisket)
2 tbsp olive oil (for searing)
Salt & freshly ground black pepper (to taste)
1 tsp each: garlic powder, onion powder, dried thyme, dried rosemary
1 bay leaf
4 garlic cloves (crushed)
1 large onion (quartered)
4 cups beef broth (or enough to cover roast)
1 cup red wine (optional, for depth of flavor)
6–8 medium potatoes (peeled, quartered)
4–5 large carrots (peeled, cut into large chunks)
1 tbsp cornstarch (optional, for thickening gravy)
Step 1: Prep the Roast
Preheat oven to 325°F (165°C). Pat roast dry with paper towels. Generously season all sides with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
In a large Dutch oven, heat olive oil over medium-high. Sear the roast on all sides (about 3–4 minutes per side) until browned.
Add crushed garlic, onion, and bay leaf. Stir briefly to release their aromas. Pour in the red wine (if using) to deglaze the pot, scraping up the browned bits. Then add enough beef broth to come halfway up the roast.
Bring to a simmer, cover, and transfer to the oven. Roast for 3–4 hours until the meat is fork-tender.
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