Slow-Cooked Pot Roast with Carrots and Potatoes
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
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Total Time
4 hours 20 minutes
Cuisine
American
Category
Main Course
Description
This slow-cooked pot roast with carrots and potatoes is a comforting dish that brings together the tender, juicy flavors of beef with the sweetness of carrots and the earthiness of potatoes. The roast is seared to lock in its juices and then slow-cooked to perfection, allowing the flavors to meld beautifully. What makes this version special is the addition of red wine and herbs, which elevate the dish to a gourmet level, making it perfect for both family dinners and special occasions.
Originating from traditional American cuisine, pot roast is a beloved dish known for its hearty and satisfying nature. The slow-cooking technique ensures that the beef becomes melt-in-your-mouth tender, while the vegetables absorb all the rich flavors of the broth and wine. Serve this dish with a side of crusty bread to soak up the delicious juices, and enjoy a meal that is both nostalgic and comforting. The choice of beef chuck roast is intentional, as it is well-marbled and perfect for slow cooking, ensuring a flavorful and succulent result.
Ingredients
For the Main Dish
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 large carrots, peeled and cut into chunks
- 6 medium potatoes, peeled and quartered
Instructions
Preparation
Preheat your oven to 325°F (165°C).
Season the beef chuck roast with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
Assembly
Remove the roast and set aside. In the same pot, add onion and garlic, sauté until softened.
Stir in beef broth, red wine, tomato paste, thyme, and rosemary. Bring to a simmer.
Return the roast to the pot, cover, and transfer to the oven. Cook for 3 hours.
Add carrots and potatoes to the pot, cover, and cook for an additional hour until vegetables are tender.
Chef's Tips
- For extra flavor, marinate the roast in red wine and herbs overnight.
- Use a meat thermometer to ensure the roast reaches an internal temperature of at least 145°F for medium-rare.
Nutrition Information
Serving_size
1 serving
Calories
450 kcal
Protein
35 g
Carbohydrates
30 g
Fat
20 g
Fiber
5 g
Sugar
5 g
Sodium
800 mg
Saturated_fat
8 g
Cholesterol
90 mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Herb-Crusted Pot Roast
Add a crust of fresh herbs and breadcrumbs to the roast before searing for an aromatic twist.
Spicy Pot Roast
Incorporate chili flakes and smoked paprika for a spicy kick to the traditional recipe.
Pot Roast with Root Vegetables
Substitute potatoes with parsnips and turnips for a different flavor profile.
Storage Instructions
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Shelf
Not suitable for shelf storage.