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Pot Roast with Potatoes and Carrots
A stick-to-your-ribs hearty and oh so satisfying meal the whole family will enjoy! A classic recipe that will remind you of home. Easy to throw together and packed with flavor, it's just one of those must-have recipes.
👥 6 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 15 min🔥 Cook: 3h 30m👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- pan
- cutting board
📝 Preparation Steps
1
Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about ⏱️ 2 minutes per side.
olive oil2 Tbsp
2
Transfer roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about ⏱️ 4 - 5 minutes, adding in garlic during last minute.
garlic (, minced)3 cloves
3
Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook ⏱️ 2 hours.
beef broth1 (14.5 oz) canbay leaf1
4
Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Cover pot and return to oven and cook 1 - 1 1/⏱️ 2 hours longer until roast and veggies are tender.
medium carrots (, peeled and chopped into 1 1/2-inch pieces)6
5
Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.
bay leaf1
Nutrition Facts
calories
597 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
5 g
sugar Content
3 g
sodium Content
242 mg
protein Content
44 g
cholesterol Content
156 mg
carbohydrate Content
27 g
saturated Fat Content
12 g
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