Instructions:
1. Prepare the roast:
- Preheat the oven to 325°F (165°C).
- Pat the roast dry with paper towels. Season generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is hot, sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast and set it aside.
2. Sauté aromatics:
- In the same pot, add the quartered onion and smashed garlic. Sauté for about 2-3 minutes, until they begin to soften.
- Add the wine (if using) to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine cook down for about 2-3 minutes.
3. Cook the roast:
- Return the roast to the pot. Add the beef broth, Worcestershire sauce (if using), and the sprigs of rosemary and thyme. The liquid should come about halfway up the sides of the roast. Add more broth or water if necessary.
- Bring the broth to a simmer, then cover the pot with a tight-fitting lid or foil. Transfer it to the preheated oven.
- Roast for 2 to 2.5 hours, or until the meat is fork-tender.
4. Add the vegetables:
- After the roast has cooked for 2 hours, add the carrots and potatoes to the pot around the roast. (Make sure the vegetables are partially submerged in the broth.)
- Cover the pot again and return it to the oven. Continue roasting for another 45 minutes to 1 hour, or until the vegetables are tender and the roast reaches an internal temperature of about 200°F (93°C).
5. Finish and serve:
- Remove the pot from the oven. Take the roast out and let it rest for 10-15 minutes before slicing.
- If desired, you can add a tablespoon of butter to the vegetables in the pot and stir to coat them in the flavorful juices.
- Serve the roast slices with the carrots, potatoes, and some of the cooking liquid from the pot as gravy.
Tips:
- If you want a thicker gravy, you can remove some of the liquid, simmer it in a pan on the stovetop, and thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water).
- For extra flavor, sear the roast a day ahead and let it marinate in the broth and herbs in the refrigerator overnight.
Enjoy your delicious and tender pot roast with carrots and potatoes!
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