Pot Roast with Potatoes and Carrots
This is the perfect dinner for those cold winter days. First of all it requires that the oven be on for at least 4 hours, not the type of thing you want to do on a hot summer day! This is a slow cook recipe without the use of a slow cooker.
Second, there is something about a pot roast that is warming to the body and just makes you feel good.
We have yet to figure out how to make this work as a 2 serving meal, with no leftovers. It refrigerates well for a few days and is easy to reheat, either on the stove, in the oven or the trusty microwave.
The green in the picture is some bok choy. As a rule we don't add bok choy to our pot roasts, however we had a couple of pieces left over from a stir fry and instead of letting them go to waste we added them to the pot roast.
Potatoes and carrots seem to go very well with a pot roast, but there is no reason that you cannot substitute or add other root vegetables such as parsnips, yams, celeriac or turnip.
- 3 lb boneless chuck roast, trimmed *
- Italian Seasoning
- 2 tbsp peanut oil
- Sea salt
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 20 oz homemade beef broth**
- 2 sprigs fresh thyme***
- 2 sprigs fresh rosemary***
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 lbs potatoes, 3/4" pieces
- 2 cups carrots, peeled and sliced
- Freshly ground black pepper
*Note: The night before season roast generously, on all sides, with salt, pepper and Italian seasoning. Place the seasoned roast on a rack and place it in the refrigerator.
**Note: If I don't have any homemade beef broth on hand, I use 2 cans of Campbell's beef broth.
***Note: You can substitute one teaspoon of dried herbs.
- Heat oven to 325° F degrees.
- Heat olive oil in a medium size cast iron casserole over medium- heat.
- Season roast all over with salt. Add the roast to casserole and brown well on all six sides. Remove the roast and reserve.
- Sauté the onions in the casserole until they begin to brown.
- Add the garlic and sauté for one minute.
- Place the browned roast on top of the onions. Add the beef broth, thyme, rosemary, bay leaf, Worcestershire sauce and tomato paste. Stir, bring to a simmer, cover the casserole and place in the oven. Cook for 2 hours.
- Remove the casserole from the oven. Add the carrots and potatoes to pot and season with salt and pepper.
- Return the casserole to the oven and cook for 1 1/2 hours.
- Remove the roast from the casserole (place the cover on the casserole to keep the onions, potatoes and carrots warm) and place on a cutting board.
- Remove the bay leaf and herb sprigs from the casserole and discard.
- Cut away the fat from the roast and discard.
- Shred the meat and return to the casserole to heat.
- Serve warm.