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.