Potato Potato Pot Roast
Get ready to experience comfort food at its finest with this hearty and flavor-packed Potato Potato Pot Roast! This slow-cooked masterpiece combines tender, fall-apart chuck roast with a rustic medley of gold and red potatoes, sweet carrots, and aromatic herbs like thyme and bay leaves, all simmered together in a rich and savory beef broth infused with Worcestershire sauce and garlic. The magic happens as the flavors meld over hours of gentle cooking, creating a melt-in-your-mouth roast and perfectly soft vegetables. A silky homemade gravy made from the pot’s luscious drippings pulls this dish together, making it the perfect centerpiece for a cozy family dinner or special occasion. Serve it up with crusty bread to soak up every last drop of that incredible sauce! Keywords: pot roast, comforting dinner recipe, slow-cooked beef, potato and carrot roast, homemade beef gravy.
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Recipe Information
Ingredients
- 3 lb Chuck roast
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion
- 3 cloves Minced garlic
- 2 cups Beef broth
- 2 tbsp Worcestershire sauce
- 6 sprigs Fresh thyme
- 2 Bay leaves
- 1.5 lb Gold potatoes
- 1.5 lb Red potatoes
- 4 medium Carrots
- 2 tbsp All-purpose flour
- 0.25 cup Water
Instructions
Season the chuck roast generously with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the chuck roast in the hot oil for 3-4 minutes on each side until well-browned. Remove from the pot and set aside.
Dice the yellow onion and add it to the pot, sautéing for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Deglaze the pot by pouring in the beef broth, scraping up any browned bits from the bottom.
Add the Worcestershire sauce, fresh thyme, and bay leaves to the pot. Stir to combine.
Return the seared chuck roast to the pot.
Cover the pot with its lid and reduce the heat to low. Simmer for 2 hours, flipping the roast once halfway through.
While the roast is braising, wash and cut the gold and red potatoes into halves or quarters depending on size.
Peel the carrots and cut them into 2-inch pieces.
After 2 hours of cooking, add the potatoes and carrots to the pot around the roast.
Recover the pot and continue cooking for another 1.5-2 hours, or until the beef is tender and the vegetables are soft.
Remove the roast and vegetables from the pot and set them aside on a serving platter, tented with foil to keep warm.
To make the gravy, mix the all-purpose flour and water in a small bowl to form a slurry.
Stir the slurry into the pot juices, cooking and whisking over medium heat until the gravy thickens, about 3-4 minutes. Adjust seasoning with additional salt and pepper if needed.
Serve the roast sliced, surrounded by the potatoes, carrots, and topped with the rich gravy.
Nutrition Facts
Calories |
4708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 11191 mg | 487% | |
| Total Carbohydrate | 320.2 g | 116% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 39.2 g | ||
| Protein | 393.5 g | 787% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 568 mg | 44% | |
| Iron | 60.8 mg | 338% | |
| Potassium | 11278 mg | 240% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
