| Prep: 30 mins | Cook: 8 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 542 | 34g | 12g | 22g |
| sugars | fibre | protein | salt |
| 7g | 3g | 48g | 1.6g |
Why I Love American Slow Cooked Pot Roast with Carrots and Potatoes
As a passionate food enthusiast and proud New Yorker, I live for the fusion of flavors and the diversity of dishes I encounter in my city. The many diverse flavor profiles I’ve tasted have allowed me to create versatile dishes like the Slow Cooked Pot Roast with Carrots and Potatoes.
A Tribute to Comfort Food
Originating from the heartland of America, this Slow Cooked Pot Roast with Carrots and Potatoes is a warm and hearty dish that has comfort food written all over it. During my travels, I’ve been inspired by the simplicity of the American cuisine, particularly by the work of renowned chef Thomas Keller. Keller’s approach to reinventing classic American dishes, while keeping all their charm intact, has significantly influenced the way I craft my recipes.
A Walk Down the Flavour Lane
The experience of digging into this pot roast is like taking a leisurely walk down a memory lane filled with flavors. The aroma of the slow-cooked beef, melding with the aroma of fresh rosemary and thyme, creates a sensory overload that’s just too hard to resist. The comfort of biting into a succulent piece of roast beef, along with a forkful of tenderly cooked carrots and potatoes, all soaked in the rich and savory broth, is incomparable.
This dish is reminiscent of a traditional Navarin which is a slow-cooked lamb stew with root vegetables. It’s heartening to see how similar principles and ingredients can bring about such delectable results. You can partner this pot roast with some fresh baguette or a side of creamy mashed potatoes for a wholesome meal.
Simple yet sophisticated meals like this are what define my culinary style. Just like my city, they’re a mix of cultures, flavors, and traditions that come together to create a delightful dining spectacle.
What You’ll Need
- 3 to 4 lb beef chuck roast
- 2 tablespoons of olive oil
- 2 teaspoons of salt
- 1 teaspoon of ground black pepper
- 2 teaspoons of dried rosemary
- 1 teaspoon of dried thyme
- 1 large onion, roughly chopped
- 4 cloves of garlic, minced
- 1 cup of beef broth
- 1 tablespoon of Worcestershire sauce
- 1 lb of carrots, peeled and cut into large chunks
- 2 lb potatoes (preferably red or Yukon Gold), peeled and cut into large chunks
Method
Step One
To begin with, season your beef chuck roast with salt, pepper, dried rosemary, and dried thyme. Ensure to coat the meat evenly with the seasoning.
Step Two
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the roast. Sear all sides until they turn brown. This should take about 3-4 minutes per side.
Step Three
While the roast is browning, chop your large onion and mince the garlic cloves.
Step Four
When the roast is browned, move it to the bowl of a slow cooker. Cover it with the chopped onions and minced garlic.
Step Five
In a separate bowl, whisk together the beef broth and Worcestershire sauce. Once it’s combined, pour the mixture over the roast, onions, and garlic in the slow cooker.
Step Six
Peel and roughly chop your carrots and potatoes. Add them to the slow cooker, distributing them around the roast.
Step Seven
Cover and cook on a low setting for 8 to 10 hours, or on a high setting for about 5-6 hours.
Step Eight
Once the roast is tender and the vegetables are cooked, remove them from the slow cooker. Let the roast rest a few minutes before slicing and serving with the vegetables.
Step Nine
Enjoy your Slow Cooked Pot Roast with Carrots and Potatoes.
