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!