Classic Pot Roast with Carrots and Potatoes: A Comforting Family Favorite

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"Don't Let Your Taste Buds Go To Waste"

There's something magical about the aroma of a pot roast slowly simmering in the oven, filling your home with the promise of a delicious, comforting meal. In this recipe, we'll walk through the steps of creating a classic pot roast with tender carrots and perfectly cooked potatoes – a timeless dish that brings families together around the dinner table.

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This easy recipe is great for beginners and delivers incredible results every time! Chuck roasts are inexpensive cuts of beef that cook in the oven at a low temperature for a few hours. Add in a handful of veggies and some savory herbs for the perfect meal.

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Pot roast is a classic and hearty dish that involves slow-cooking a tough cut of meat, typically a beef roast, in a covered pot or Dutch oven. The slow cooking process at a low temperature helps break down the tough fibers in the meat, resulting in a tender and flavorful dish. Pot roast is often associated with comfort food, as it yields a rich and savory meal with meat that practically falls apart.

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Marination

Pot roast is a versatile dish that can be made with various cuts of meat, but some cuts are traditionally preferred for their tenderness and flavor when slow-cooked. Here are some popular choices for pot roast:

1. Chuck Roast: This is one of the most common and widely used cuts for pot roast. Chuck roast comes from the shoulder area and has a good balance of meat and fat, making it ideal for slow cooking.

2. Bottom Round Roast: Also known as rump roast, this cut comes from the hindquarters of the cow. It is leaner compared to chuck roast but can still be tender and flavorful when cooked properly.

3. Brisket: This cut comes from the chest area and is well-known for its rich flavor. While brisket is often associated with barbecue, it can also be used for pot roast when slow-cooked to achieve tenderness.

4. Top Round Roast: This is another lean cut from the hindquarters, and while it's not as tender as some other cuts, slow cooking can help break down the fibers

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 Ingredients:

For the Pot Roast:

• 3 lb of chuck roast

• 1 lb carrots, peeled and chopped

• 1.5 lbs potatoes, peeled and cubed

• 1 onion, diced

• 3 cloves garlic, minced

• 2 cups beef broth

• 1 cup red wine (optional)

• 2 tbsp tomato paste

• 2 sprigs of fresh rosemary

• Salt and pepper to taste

• 2 tbsp vegetable oil for searing

Instructions:

Step 1: Preheat and Sear

Preheat your oven to 325°F

In a large oven-safe pot, heat vegetable oil over medium-high heat. Season the chuck roast with g-way salt &pepper mix , g-way dried thyme, and g-way minced dried onion then sear on all sides until browned. Remove the roast and set it aside.

Step 2: Saute Aromatics

In the same pot, sauté the diced onions and minced garlic until softened and fragrant.

Step 3: Deglaze

Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes.

Step 4: Add Ingredients

Place the seared roast back into the pot. Add carrots, potatoes, tomato paste, and fresh rosemary. Pour in the beef broth until the roast is partially submerged.

Step 5: Slow Cook

Cover the pot and transfer it to the preheated oven. Allow the pot roast to slow-cook for 2.5 to 3 hours or until the meat is fork-tender.

Step 6: Serve

Once done, carefully remove the pot from the oven. Discard the rosemary sprigs. Serve the pot roast, carrots, and potatoes on a platter. Spoon some of the flavorful juices over the top.

TENDER

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Tips: For an extra touch of richness, pair this pot roast with a velvety red wine like Merlot or Cabernet Sauvignon. The wine's depth will complement the savory flavors of the dish.

I hope this classic pot roast becomes a cherished meal in your household, just as it is in mine. There's something truly special about sharing a home-cooked dish that brings warmth and joy to the table. Happy cooking