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pot roast with potatoes and carrots
TINSUF RECIPES

Pot Roast with Potatoes and Carrots

A hearty one-pot classic featuring tender chuck roast, buttery potatoes, and sweet carrots slow-cooked in savory gravy.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 50 minutes
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • - Ingredients
  • 3 lbs beef chuck roast Halal-friendly if desired
  • 2 tbsp olive oil
  • Salt & pepper to taste
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 3 large carrots cut into chunks
  • 1½ lbs baby potatoes
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 bay leaf
  • Optional: ½ cup red wine
  • Optional: 1 tbsp Worcestershire sauce
  • Optional: Cornstarch slurry for thickening
  • Fresh parsley or rosemary for garnish

Equipment

  • Equipment
  • Dutch oven or heavy pot
  • Knife & cutting board
  • Tongs
  • Spoon
  • - Ladle

Method
 

  1. - Instructions
  2. Season roast with salt & pepper. Sear in hot oil until browned on all sides. Remove and set aside.
  3. Sauté onion and garlic. Stir in tomato paste, broth, wine, and seasonings. Simmer.
  4. Return roast to pot. Add carrots and potatoes. Cover and cook at 325°F (165°C) for 3–3½ hours.
  5. Remove meat and vegetables. Thicken sauce with cornstarch if desired.
  6. Slice roast and serve with vegetables and gravy. Garnish.

Notes

- Notes
• For slow cooker: cook on low 8 hours.
• For pressure cooker: 60 mins high pressure + natural release.
• Freeze leftovers in individual portions.