Pot Roast with Potatoes and Carrots

Classic Pot Roast with Potatoes and Carrots

This hearty and comforting pot roast is slow-cooked to perfection, resulting in tender, fall-apart beef and flavorful vegetables. The rich broth and aromatic herbs make this dish a family favorite.

Ingredients

For the Pot Roast:

• 3–4 lb (1.5–2 kg) beef chuck roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup beef broth
• ½ cup red wine (optional, substitute with extra broth if preferred)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 large onion, chopped
• 4 cloves garlic, minced

For the Vegetables:

• 1 lb (450g) baby potatoes (or large potatoes, quartered)
• 4 large carrots, peeled and cut into chunks
• 2 stalks celery, chopped
• 1 sprig fresh rosemary (or 1 tsp dried rosemary)
• 2 sprigs fresh thyme (or 1 tsp dried thyme)

Optional Additions:

• 1 cup mushrooms (for umami flavor)
• 2 parsnips, peeled and chopped (for a sweeter vegetable option)
• ½ tsp crushed red pepper flakes (for a hint of heat)

Instructions:

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