Hearty Homestead Beef Pot Roast with Carrots, Potatoes and Gravy - Once Upon A Homestead Recipes
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This classic beef pot roast is the ultimate comfort food, featuring tender beef, hearty carrots, and creamy potatoes all simmered in rich gravy. Perfect for a family dinner or special occasion, it's easy to prepare and delivers a delicious, satisfying meal. The low and slow cooking method ensures maximum flavor and tenderness, making this a centerpiece dish that everyone will love. With a blend of savory ingredients, this pot roast is sure to become a regular in your cooking repertoire.
Classic Beef Pot Roast with Carrots, Potatos and Gravy - Once Upon A Homestead Recipes
Rated 5.0 stars by 1 users
Cuisine
American
Author:
Once Upon A Homestead Recipes
Servings
6
Prep Time
20 minutes
Cook Time
300 minutes
Calories
450
This classic beef pot roast is the ultimate comfort food, featuring tender beef, hearty carrots, and creamy potatoes all simmered in rich gravy. Perfect for a family dinner or special occasion, it's easy to prepare and delivers a delicious, satisfying meal. The low and slow cooking method ensures maximum flavor and tenderness, making this a centerpiece dish that everyone will love. With a blend of savory ingredients, this pot roast is sure to become a regular in your cooking repertoire.
Ingredients
- 3 to 4 pounds beef chuck roast
- 4 medium carrots, sliced
- 4 medium potatoes, quartered
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 3 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening gravy)
-
2 tablespoons of flat leaf parsley for garnish
Directions
- Preheat your oven to 275°F (135°C).
- Season the beef roast generously with salt and pepper. In a large oven-safe pot, heat the olive oil over medium-high heat. Sear the roast on all sides until browned (about 5-7 minutes). Remove the roast and set aside.
- In the same pot, add the onion and garlic, sautéing until softened. Stir in the beef broth, red wine, Worcestershire sauce, and thyme. Bring to a simmer.
- Return the roast to the pot, adding the carrots and potatoes around it. Cover the pot and transfer it to the oven.
- Cook for 4 to 5 hours, or until the meat is tender and easily shreds with a fork. If desired, make a gravy by thickening the pot juices with cornstarch mixed with water.
- Serve warm and enjoy the hearty flavors!