Homestyle Pot Roast with Glazed Carrots
Homestyle Pot Roast with Glazed Carrots
Ingredients
For the Pot Roast
- 3 pounds Boneless beef chuck roast
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 1 Yellow onion, large, chopped
- 2 Carrots, large, peeled and cut into 1-inch pieces
- 2 Celery stalks, cut into 1-inch pieces
- 4 Garlic, cloves, minced
- 2 tablespoons Tomato paste
- 3 cups Beef broth, low-sodium
- 1 cup Dry red wine, such as Merlot or Cabernet Sauvignon, optional
- 1 tablespoon Worcestershire sauce
- 3 Fresh thyme sprigs
- 2 Bay leaves
- 1 pound Yukon Gold potatoes, small, halved or quartered
For the Glazed Carrots
- 1 pound Carrots, peeled and cut into 1/2-inch thick rounds or sticks
- 2 tablespoons Unsalted butter
- 1 tablespoon Brown sugar, packed
- 2 tablespoons Fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the beef chuck roast dry with paper towels. Season generously all over with 1 1/2 teaspoons of Kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 2 min•🌡️ 325°F - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
⏱️ 10 min - 3
Add the chopped yellow onion, 1-inch pieces of carrots, and celery to the same pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften. Add the minced garlic and tomato paste, and cook for another 1 minute until fragrant.
⏱️ 10 min - 4
Pour in 1 cup of dry red wine (if using) and deglaze the pot, scraping up any remaining browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly. Stir in 3 cups of low-sodium beef broth and 1 tablespoon of Worcestershire sauce. Add the fresh thyme sprigs and bay leaves.
⏱️ 5 min - 5
Return the seared beef roast to the pot, nestling it into the vegetables and liquid. Add the halved or quartered Yukon Gold potatoes around the roast. Bring the liquid to a gentle simmer on the stovetop.
⏱️ 5 min - 6
Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 3 hours to 3 hours 30 minutes, or until the roast is fork-tender and easily pulls apart. The internal temperature should reach at least 195°F for optimal tenderness.
⏱️ 210 min•🌡️ 325°F - 7
While the roast is resting, prepare the glazed carrots. In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the 1/2-inch thick carrot rounds or sticks and cook for 5-7 minutes, stirring occasionally, until slightly tender-crisp. Stir in 1 tablespoon of packed brown sugar and cook for another 2-3 minutes, until the carrots are tender and coated in a light glaze.
⏱️ 15 min - 8
Carefully remove the roast and potatoes from the Dutch oven and transfer them to a large serving platter. Tent loosely with foil and let rest for 10 minutes. Remove the thyme sprigs and bay leaves from the pot. If the sauce is too thin, you can simmer it on the stovetop over medium-high heat for a few minutes until it reaches your desired consistency.
⏱️ 10 min - 9
Spoon the rich pan sauce over the pot roast and potatoes. Serve immediately with the glazed carrots on the side, garnished with 2 tablespoons of chopped fresh parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homestyle Pot Roast with Glazed Carrots
Ingredients
For the Pot Roast
- 3 pounds Boneless beef chuck roast
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 1 Yellow onion, large, chopped
- 2 Carrots, large, peeled and cut into 1-inch pieces
- 2 Celery stalks, cut into 1-inch pieces
- 4 Garlic, cloves, minced
- 2 tablespoons Tomato paste
- 3 cups Beef broth, low-sodium
- 1 cup Dry red wine, such as Merlot or Cabernet Sauvignon, optional
- 1 tablespoon Worcestershire sauce
- 3 Fresh thyme sprigs
- 2 Bay leaves
- 1 pound Yukon Gold potatoes, small, halved or quartered
For the Glazed Carrots
- 1 pound Carrots, peeled and cut into 1/2-inch thick rounds or sticks
- 2 tablespoons Unsalted butter
- 1 tablespoon Brown sugar, packed
- 2 tablespoons Fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the beef chuck roast dry with paper towels. Season generously all over with 1 1/2 teaspoons of Kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 2 min•🌡️ 325°F - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
⏱️ 10 min - 3
Add the chopped yellow onion, 1-inch pieces of carrots, and celery to the same pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften. Add the minced garlic and tomato paste, and cook for another 1 minute until fragrant.
⏱️ 10 min - 4
Pour in 1 cup of dry red wine (if using) and deglaze the pot, scraping up any remaining browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly. Stir in 3 cups of low-sodium beef broth and 1 tablespoon of Worcestershire sauce. Add the fresh thyme sprigs and bay leaves.
⏱️ 5 min - 5
Return the seared beef roast to the pot, nestling it into the vegetables and liquid. Add the halved or quartered Yukon Gold potatoes around the roast. Bring the liquid to a gentle simmer on the stovetop.
⏱️ 5 min - 6
Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 3 hours to 3 hours 30 minutes, or until the roast is fork-tender and easily pulls apart. The internal temperature should reach at least 195°F for optimal tenderness.
⏱️ 210 min•🌡️ 325°F - 7
While the roast is resting, prepare the glazed carrots. In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the 1/2-inch thick carrot rounds or sticks and cook for 5-7 minutes, stirring occasionally, until slightly tender-crisp. Stir in 1 tablespoon of packed brown sugar and cook for another 2-3 minutes, until the carrots are tender and coated in a light glaze.
⏱️ 15 min - 8
Carefully remove the roast and potatoes from the Dutch oven and transfer them to a large serving platter. Tent loosely with foil and let rest for 10 minutes. Remove the thyme sprigs and bay leaves from the pot. If the sauce is too thin, you can simmer it on the stovetop over medium-high heat for a few minutes until it reaches your desired consistency.
⏱️ 10 min - 9
Spoon the rich pan sauce over the pot roast and potatoes. Serve immediately with the glazed carrots on the side, garnished with 2 tablespoons of chopped fresh parsley.
⏱️ 5 min