Classic and Easy dish Potatoes 🥔 and Carrots
Classic Pot Roast 🥩🥕
Ingredients
3 lbs beef chuck roast 🥩
2 tablespoons olive oil 🫒
1 large onion, chopped 🧅
4 garlic cloves, minced 🧄
4 medium carrots, peeled and chopped 🥕
1 lb baby potatoes, halved 🥔
3 cups beef broth 🥣
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme 🌿
1 teaspoon dried rosemary
2 tablespoons cornstarch (optional, for thickening)
Salt and black pepper to taste 🧂
Fresh parsley for garnish 🌿
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Instructions
1. Sear the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef roast with salt and pepper. Sear on all sides until browned (about 3-4 minutes per side). Remove and set aside.
2. Sauté the Aromatics:
In the same pot, add chopped onions and garlic. Sauté until softened.
3. Deglaze the Pot:
Add Worcestershire sauce and a splash of beef broth to deglaze, scraping up any browned bits.
4. Simmer:
Return the beef to the pot. Add carrots, potatoes, thyme, rosemary, and the remaining beef broth.
Cover and simmer on low heat for 3 hours, or until the beef is fork-tender.
5. Thicken the Sauce (Optional):
Mix cornstarch with 2 tablespoons cold water and stir into the pot. Let simmer for 5 minutes until thickened.
6. Serve:
Garnish with fresh parsley and serve warm.
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Hey foodies! After mastering this classic pot roast in my Dutch oven, I know many of you are always looking for ways to make delicious meals even faster. So, I’ve got some tips for adapting this recipe for your Instant Pot – it’s a game-changer when you're short on time but still crave that deep, comforting flavor! Instant Pot Pot Roast Adaptation: Making this pot roast in an Instant Pot is super simple. Here’s how I do it: Sear First: Use the 'Sauté' function on your Instant Pot with olive oil. Season your beef chuck roast and sear it on all sides until beautifully browned – this step is crucial for flavor! Remove the beef and set aside. Sauté Aromatics: Add chopped onions and minced garlic to the pot and sauté until fragrant. Deglaze: Pour in a splash of beef broth or Worcestershire sauce to deglaze the bottom of the pot, scraping up any browned bits. This prevents the 'Burn' notice! Combine Ingredients: Return the seared beef to the Instant Pot. Add your carrots, potatoes, beef broth, Worcestershire sauce, thyme, and rosemary. Pressure Cook: Secure the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' on high pressure for about 60-70 minutes for a 3lb roast. Allow for a natural pressure release for 10-15 minutes before doing a quick release. Thicken (Optional): If you like a thicker gravy, remove the beef and veggies, switch to 'Sauté' mode, and whisk in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) until thickened. Seriously, the beef comes out incredibly tender, just falling apart, and the flavors are just as rich as the slow-cooked version! What to Serve with Your Perfect Pot Roast: While this pot roast is a meal in itself with the potatoes and carrots, sometimes I like to round it out a bit more. A simple green salad with a vinaigrette dressing is always a refreshing contrast. A side of crusty bread is fantastic for soaking up that amazing gravy! Or, if I'm feeling extra, some creamy mashed potatoes (even though there are potatoes in the roast, I love extra carbs!) or steamed green beans complement it beautifully. My Top Tips for the Best Pot Roast Ever: Don't Skip the Sear: Browning the meat deeply before simmering creates a rich, complex flavor base. It's truly non-negotiable for me! Low and Slow (or Pressure High!): Whether you're using a Dutch oven or an Instant Pot, giving the beef enough time to break down is key to that fork-tender texture. Quality Ingredients: A good quality beef chuck roast makes all the difference. And fresh herbs, if you have them, can really elevate the dish. Taste and Adjust: Always taste your gravy at the end and adjust seasonings. Sometimes a little extra salt or pepper, or even a dash more Worcestershire, can really make it sing! I hope these extra tips and the Instant Pot adaptation help you make this classic dish even more often. Happy cooking!