Enjoy a big helping of comfort with this homestyle pot roast, carrots and potatoes.


By LORI LESLEY


When the weather outside is frightful, there is nothing more delightful than a nice helping of comfort.


And this recipe for homestyle pot roast with carrots and potatoes is comfort food at its finest.


Basic, easy and oh-so-delicious. Your family will love it!

WHAT’S IN IT


3-pound boneless chuck roast


2 Tbsp. olive oil


salt and freshly ground pepper to taste


1 large yellow onion, coarsely chopped


3 cloves fresh garlic


1 (14.5 oz) can beef broth


3/4 cup dry red wine


2 sprigs fresh thyme


2 sprigs fresh rosemary


1 bay leaf


2 pounds Yukon gold potatoes, cleaned and diced 1 ½-inch pieces


6 medium carrots, peeled and chopped

HOW TO MAKE IT


Preheat oven to 275 degrees. Heat olive oil in a large Dutch oven over medium heat.


Season roast with salt and pepper, then add roast to Dutch oven and brown on all sides, about 2 minutes per side.


Transfer roast to cutting board, add onions to pan and saute until they begin to brown, about 4-5 minutes.


Return roast to pan, pour beef broth and red wine over roast. Add thyme, rosemary and bay leaf.


Bring to a simmer, then cover with lid and transfer to oven for 2 hours.


Remove from oven and add potatoes and carrots, season with salt and pepper.


Return to oven and cook an additional 2 hours until meat and vegetables are tender.


Enjoy!