Old fashioned pot roast with potatoes and carrots

Storage Options

Refrigerator Storage: Store leftover old fashioned pot roast with potatoes and carrots in airtight containers for up to 4 days in the refrigerator. The flavors actually improve overnight, making leftovers incredibly delicious.

Freezer Storage: This dish freezes beautifully for up to 3 months. Freeze in portion-sized containers or freezer bags, leaving some space for expansion. The vegetables may become slightly softer after freezing but remain flavorful.

Reheating: Gently reheat in a covered pot over low heat, adding a splash of beef broth if needed. Microwave individual portions, stirring occasionally to ensure even heating.

Summary

This old fashioned pot roast with potatoes and carrots creates a complete, satisfying meal featuring tender braised beef, perfectly cooked vegetables, and rich gravy. The recipe serves 6-8 people and requires approximately 3-4 hours of cooking time, with most of that being hands-off braising time.

Equipment

• Large Dutch oven or heavy-bottomed pot with lid
• Large skillet (if searing separately)
• Sharp carving knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon
• Meat thermometer
• Tongs
• Fine-mesh strainer (optional, for gravy)
• Potato masher (optional)

Ingredients

For the Roast:

• 3-4 pounds chuck roast or bottom round roast
• 2 tablespoons vegetable oil
• 2 large onions, sliced
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1 cup red wine (optional, can substitute with more broth)
• 2 bay leaves
• 2 teaspoons fresh thyme (or 1 teaspoon dried)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Vegetables:

• 2 pounds small potatoes, halved (or large potatoes cut into chunks)
• 1 pound carrots, cut into 2-inch pieces
• 3 celery stalks, cut into 2-inch pieces
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Meat: Remove the roast from refrigerator 30 minutes before cooking. Pat completely dry and season generously with salt and pepper on all sides.
2. Sear the Roast: Heat oil in Dutch oven over medium-high heat. When oil shimmers, carefully add the roast and sear for 4-5 minutes per side until deeply browned on all surfaces. Remove roast and set aside.
3. Build the Base: In the same pot, add sliced onions and cook for 5-7 minutes until softened and lightly caramelized. Add minced garlic and cook for 1 minute until fragrant.
4. Create the Braising Liquid: Stir in tomato paste and cook for 2 minutes. Sprinkle flour over the mixture and stir constantly for 2 minutes. Gradually whisk in beef broth and wine, scraping up any browned bits from the bottom of the pot.
5. Begin Braising: Return the seared roast to the pot. Add bay leaves and thyme. The liquid should come about halfway up the sides of the roast. Bring to a gentle simmer.
6. Slow Cook: Cover tightly and transfer to a preheated 325°F oven, or continue on stovetop over low heat. Cook for 2-2.5 hours, turning the roast once halfway through.
7. Add Vegetables: Add potatoes, carrots, and celery around the roast. Cover and continue cooking for 45-60 minutes until vegetables are tender and the meat easily pulls apart with a fork.
8. Rest and Serve: Remove from oven and let rest for 10 minutes. Remove bay leaves, slice or shred the meat, and serve with vegetables and pan juices. Garnish with fresh parsley.

Notes

• Choose a well-marbled chuck roast for the most tender, flavorful results
• Don’t skip the searing step as it develops crucial flavor and color
• The internal temperature should reach 195-205°F for fall-apart tenderness
• If the liquid reduces too much during cooking, add more broth as needed

Tips for Success

Meat Selection: Chuck roast is ideal for this old fashioned pot roast with potatoes and carrots because the marbling and connective tissue break down during slow cooking, creating incredibly tender meat.

Searing Technique: Ensure the roast is completely dry before searing and don’t move it too quickly. A deep, caramelized crust adds tremendous flavor to your old fashioned pot roast with potatoes and carrots.

Temperature Control: Maintain a gentle simmer throughout cooking. Rapid boiling will toughen the meat rather than tenderize it.

Vegetable Timing: Add vegetables during the last hour of cooking to prevent them from becoming mushy while ensuring they absorb the rich flavors.

Liquid Management: The braising liquid should never completely cover the roast but should come about halfway up the sides for optimal results.

Additional Tips and Variations

Wine Alternative: If you prefer not to use wine in your old fashioned pot roast with potatoes and carrots, substitute with additional beef broth or add a tablespoon of balsamic vinegar for depth.

Herb Variations: Experiment with rosemary, oregano, or sage to customize the flavor profile of your old fashioned pot roast with potatoes and carrots.

Root Vegetable Mix: Add parsnips, turnips, or sweet potatoes alongside traditional carrots and potatoes for variety and color.

Slow Cooker Method: Sear the meat first, then transfer everything to a slow cooker and cook on low for 8 hours or high for 4-5 hours.

Gravy Enhancement: For a thicker gravy, remove vegetables and meat, then simmer the cooking liquid on the stovetop until reduced, or whisk in a slurry of cornstarch and cold water.

Make-Ahead Strategy: This old fashioned pot roast with potatoes and carrots can be prepared entirely the day before and gently reheated, often improving in flavor overnight.

Frequently Asked Questions (FAQ)

Q: What’s the best cut of meat for old fashioned pot roast with potatoes and carrots? A: Chuck roast is ideal due to its marbling and connective tissue that breaks down into tender, flavorful meat during slow cooking.

Q: Can I make this old fashioned pot roast with potatoes and carrots in a slow cooker? A: Yes! Sear the meat first for best results, then transfer to the slow cooker with other ingredients and cook on low for 8 hours.

Q: Why is my old fashioned pot roast with potatoes and carrots tough? A: The meat needs more cooking time. Pot roast becomes tender when it reaches 195-205°F internal temperature and the connective tissue fully breaks down.

Q: How do I know when the old fashioned pot roast with potatoes and carrots is done? A: The meat should easily pull apart with a fork, and vegetables should be tender when pierced with a knife.

Q: Can I prepare this old fashioned pot roast with potatoes and carrots ahead of time? A: Absolutely! It actually tastes better the next day. Cool completely, refrigerate, then gently reheat before serving.

Q: What should I serve with old fashioned pot roast with potatoes and carrots? A: This is a complete meal, but crusty bread, dinner rolls, or a simple green salad complement it perfectly.

Conclusion

This old fashioned pot roast with potatoes and carrots represents the epitome of comfort food cooking, combining time-honored techniques with simple, wholesome ingredients to create a meal that satisfies both body and soul. The slow braising process transforms an economical cut of beef into a tender, flavorful centerpiece that brings families together around the dinner table.

The beauty of this old fashioned pot roast with potatoes and carrots lies not just in its incredible taste, but in its reliability and versatility. Whether you’re a beginner cook learning the basics or an experienced chef seeking comfort food perfection, this recipe delivers consistent, impressive results every time. The hands-off cooking method makes it perfect for busy schedules, while the rich, satisfying flavors make it worthy of special occasions.

Most importantly, this old fashioned pot roast with potatoes and carrots creates more than just a meal—it creates memories, traditions, and the kind of soul-warming satisfaction that only comes from food prepared with care and love. Master this classic recipe, and you’ll have a go-to dish that will serve you well for years to come, bringing comfort and joy to everyone fortunate enough to share your table.