Pot Roast with Potatoes and Carrots
Prep Time: 20 minutes Cook Time: 3 hours Servings: 6
Ingredients
3–4 lb (1.4–1.8 kg) beef chuck roast
2 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
2 tbsp vegetable or canola oil
1 large onion, cut into wedges
4 garlic cloves, smashed
2 tbsp tomato paste
1 cup (240 ml) red wine (optional; substitute with extra broth)
3 cups (720 ml) beef broth
1 tbsp Worcestershire sauce
2 sprigs fresh thyme (or 1 tsp dried thyme)
2 bay leaves
4 large carrots, peeled and cut into 2-inch pieces
1½ lb (680 g) baby potatoes or Yukon Gold potatoes, halved
2 stalks celery, cut into 1-inch pieces (optional)
2 tbsp all-purpose flour (for gravy)
2 tbsp cold water (for gravy)
Instructions
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