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Old-Fashioned Oven Pot Roast with Carrots and Potatoes

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5 from 1 review

  • Author: Melissa
  • Total Time: 3 1/2 - 4 hours
  • Yield: 6 Servings

Description

A cozy oven pot roast with fork-tender chuck beef, carrots, red potatoes, and savory pan juices. A splash of red wine adds depth if you like, but the recipe works with beef broth alone.

Ingredients

Units
  • 1 (3-4 pound) chuck roast
  • A generous pinch each of salt and black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons oil, for searing
  • 1 medium onion, sliced
  • 3-4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups beef broth, plus 1/4-1/2 cup more if needed
  • 1/2 cup dry red wine (or sub an additional 1/2 cup beef broth)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon dried rosemary, optional
  • 1-2 teaspoons brown sugar, optional
  • 1 teaspoon beef base or granulated beef bouillon, optional
  • 12 ounces baby carrots, or 4-5 medium carrots, peeled and cut into thick pieces
  • 1 1/2 pounds red potatoes, cut into large chunks

Optional gravy

  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

  1. Preheat the oven to 325°F. Pat the chuck roast dry and season it generously with salt, pepper, garlic powder, and onion powder. Heat the oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, then transfer it to a plate.
  2. Add the onion to the pot and sauté until it begins to soften. Stir in the garlic and tomato paste and cook briefly. If using, pour in the red wine and scrape up the browned bits from the bottom of the pot. If skipping the wine, use a splash of beef broth to loosen those bits instead.
  3. Add the remaining broth, Worcestershire sauce, thyme, bay leaf, and any optional rosemary, brown sugar, or beef base. If you aren’t using wine, use 2½ cups of broth total. Return the roast and any juices from the plate to the pot. Cover and bake for 1½ hours.
  4. Tuck the carrots and potatoes around the roast. If the pot looks dry or needs a little more liquid, add ¼–½ cup beef broth or water. Cover and bake for another 1½–2 hours, until the beef is fork tender and the vegetables are cooked through. If the vegetables finish first, transfer them to a dish and continue cooking the beef until tender.
  5. Transfer the beef and vegetables to a platter. Remove the bay leaf and let the roast rest briefly. Shred or slice the pot roast. Spoon the pan juices over each serving, or make the optional gravy.

Notes

To make the pot roast without wine, use 2½ cups beef broth total in place of the 2 cups broth and ½ cup wine.

The optional teaspoon of beef base or granulated bouillon adds extra beef flavor. Brands vary in saltiness, so taste the finished braising liquid before adding more salt.

This recipe makes about 6 servings. The amount of beef you end up with will depend on the roast and how much fat you trim (do this after cooking so the roast stays juicy in the oven).

  • Prep Time: 30 minutes
  • Cook Time: 3- 31/2 hours

Did you make this recipe? Leave a review below!

Find it online: https://myhomemaderoots.com/old-fashioned-oven-pot-roast-with-carrots-and-potatoes/