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Classic Pot Roast with Carrots, Potatoes, and Herbs Recipe

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4 from 42 reviews

  • Author: Sara
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings

Description

This classic pot roast recipe features a tender, flavorful boneless beef chuck roast slow-cooked to perfection with fresh vegetables, aromatic herbs, and a rich balsamic-infused beef broth. The roast is first seared on the stovetop to develop a deep caramelized crust before being slow-roasted in the oven for a melt-in-your-mouth result. Perfect for a comforting family dinner, this recipe yields hearty servings accompanied by carrots, onions, and baby potatoes.

Ingredients

Meat

  • 1 boneless beef chuck roast (approximately 2.61 lbs)
  • 2 tsp salt

Liquid and Sauces

  • 3 tsp beef bouillon
  • ½ cup balsamic vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp tomato paste
  • 2 cups water
  • 1 tsp olive oil

Vegetables and Herbs

  • 2 large carrots, peeled and cut into large chunks
  • 1 large yellow onion, peeled and quartered
  • 1 sprig fresh rosemary
  • 2-3 sprigs fresh thyme
  • 5 cloves garlic, smashed but kept whole
  • 1 bag mini potatoes (about 1 to 1.5 lbs)

Instructions

  1. Rest: Rub the beef chuck roast on all sides with salt. Let it rest at room temperature for 15-20 minutes to help the meat cook evenly.
  2. Preheat Oven: While meat is resting, preheat your oven to 275°F (135°C), preparing for the slow roast.
  3. Simmer Broth: In a small saucepan, whisk together beef bouillon, balsamic vinegar, Worcestershire sauce, tomato paste, and water. Bring the mixture to a gentle simmer. This concentrated broth will infuse the roast with rich flavor. Keep warm on the stovetop.
  4. Sauté Vegetables: Drizzle olive oil in a dutch oven or heavy roasting pan and heat it over medium-high on the stovetop. Add the carrots and onions. Stir the carrots every few minutes and sear onions on all sides for about 8 minutes until they develop good color. Remove vegetables and set aside.
  5. Sear Roast: In the same hot dutch oven, add the salt-rubbed beef chuck roast. Sear on each side for about 4 minutes, allowing the fat to caramelize and develop a deep brown crust. No additional oil is needed as the fat renders from the roast itself.
  6. Combine Ingredients: Layer the seared carrots, onions, fresh rosemary, thyme sprigs, smashed garlic cloves, and mini potatoes on top of the roast inside the dutch oven. Pour the warm balsamic beef broth mixture over everything evenly.
  7. Roast: Cover the dutch oven with a lid and place it in the preheated oven. Slow cook the roast for 3 hours, allowing the meat to become tender and the flavors to meld beautifully.
  8. Serve: After cooking, remove the roast and vegetables from the oven. Let the meat rest briefly before slicing and serving with the cooked vegetables and pan juices.

Notes

  • Resting the meat before cooking helps it cook more evenly and retain juiciness.
  • Beef bouillon is used here to intensify the broth flavor; adjust salt accordingly.
  • Searing both the vegetables and the meat adds deep caramelized flavors which enrich the final dish.
  • Use a heavy bottomed dutch oven or roasting vessel for even heat distribution during oven roasting.
  • The low temperature of 275°F ensures the meat becomes tender without drying out during the long cook.
  • You can substitute mini potatoes with baby Yukon gold or red potatoes for best results.
  • Leftovers can be stored refrigerated for up to 3 days and reheated gently.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://saraflavors.com/classic-pot-roast-with-carrots-potatoes-and-herbs-recipe/