How To Make Pot Roast with Potatoes and Carrots
Come home to a hearty, satisfying dinner with this pot roast, cooked with veggies in broth and red wine, then seasoned with rosemary and thyme.
Serves:
Ingredients
- 3lbschuck roast,boneless
- 2tbspolive oil
- salt and freshly ground black pepper
- 1large yellow onion,coarsely chopped
- 3clovesgarlic,minced
- 14.5ozbeef broth,1 can
- ¾cupdry red wine,optional
- 2sprigsfresh thyme
- 2sprigsfresh rosemary
- 1bay leaf
- 2lbsYukon gold potatoes,cleaned then diced into 1½ inch pieces
- 6medium carrots,peeled and chopped into 1½ -inch pieces)
Instructions
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Preheat oven to 275 degrees F. Heat olive oil in a large dutch oven over medium-high heat.
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Season roast all over with salt and pepper, then add to the pot. Brown for about 2 minutes per side.
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Transfer roast to a cutting board (or plate), add onions to the pan, then saute for about 4 to 5 minutes until they begin to brown, adding in garlic during the last minute.
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Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary, and bay leaf to the broth.
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Bring to a simmer, then cover the pot with a lid and transfer to the oven and cook for 2 hours.
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Remove from oven, add carrots and potatoes to the pot, and season with salt and pepper. Cover pot and return to oven and cook for 1 to 1½ hours longer until roast and veggies are tender.
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Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.
Nutrition
- Calories: 771.91kcal
- Fat: 17.45g
- Saturated Fat: 5.71g
- Trans Fat: 0.56g
- Monounsaturated Fat: 9.38g
- Polyunsaturated Fat: 2.12g
- Carbohydrates: 92.00g
- Fiber: 13.21g
- Sugar: 8.07g
- Protein: 59.87g
- Cholesterol: 145.15mg
- Sodium: 2036.39mg
- Calcium: 140.92mg
- Potassium: 3278.36mg
- Iron: 10.77mg
- Vitamin A: 521.98µg
- Vitamin C: 97.29mg
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