Classic Pot Roast with Whole Baby Potatoes, Carrots, and Celery

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Pot roast and veggies have to be one of the best meals there is! It tops my list of comfort foods. I hope you enjoy this delicious recipe soon!

Classic Pot Roast with Whole Baby Potatoes, Carrots, and Celery

Ingredients:

• 3-4 lb. chuck roast
• Salt and black pepper (to taste)
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 4 cups beef broth (or beef stock)
• 1 cup red wine (optional, can substitute with more beef broth)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 3 bay leaves
• 6-8 large carrots, peeled and cut into chunks
• 1.5-2 lbs whole baby potatoes, washed
• 4-6 celery stalks, cut into chunks
• 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening the gravy)

Instructions:

1. Prepare the Roast:
2. • Pat the chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
3. Sear the Meat:
4. • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the roast and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
5. Sauté Aromatics:
6. • In the same pot, add the sliced onions and cook until they are soft and slightly caramelized, about 5 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
7. Build the Broth:
8. • Stir in the tomato paste and cook for another minute.
   • Add the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
   • Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
9. Cook the Pot Roast:
10. • Return the seared roast to the pot, submerging it in the liquid.
    • Cover the pot with a lid and reduce the heat to low. Let it simmer for about 3-4 hours, or until the meat is fork-tender. Alternatively, you can place the pot in a preheated oven at 300°F for the same amount of time.
11. Add the Vegetables:
12. • About 1 hour before the pot roast is done, add the carrots, whole baby potatoes, and celery to the pot. Ensure they are submerged in the broth. Continue to cook until the vegetables are tender.
13. Optional Gravy:
14. • Once everything is cooked, remove the roast and vegetables from the pot and place them on a serving platter.
    • To make a thicker gravy, bring the remaining liquid to a simmer on the stovetop. Stir in the cornstarch slurry and cook until the gravy thickens, about 2-3 minutes.
15. Serve:
16. • Slice or shred the pot roast and serve it alongside the carrots, whole baby potatoes, and celery.
    • Drizzle with the gravy, and enjoy!