Pot Roast with Potatoes and Carrots

• Ensure the liquid comes halfway up the sides of the roast. Add more broth or water if needed.

5. Roast Slowly:

• Cover the pot and place it in a preheated oven at 300°F (150°C). Let it cook for 3-4 hours. The goal is fork-tender meat.

6. Add Vegetables:

• After 2 hours, add the carrots and potatoes to the pot. Nestle them around the roast and cover again. Cook for the remaining 1-2 hours until the vegetables are tender.

7. Finish and Serve:

• Once done, remove the pot from the oven and let the roast rest for 10 minutes.
• For a finishing touch, stir a tablespoon of butter into the broth to make it extra rich.
• Slice the beef against the grain and serve with the potatoes, carrots, and a generous ladle of the flavorful broth.

Tips for Success:

1. Don’t Skip the Searing: Browning the meat locks in flavor and adds depth to the dish.
2. Layer Your Flavors: Tomato paste, herbs, and wine (if using) build a rich, savory base.
3. Be Patient: Low and slow cooking is key to achieving tender beef and perfectly cooked vegetables.
4. Taste the Broth: Adjust seasoning as needed before serving.

Nutritional Information (Per Serving):

• Calories: ~450
• Protein: 45g
• Fat: 22g
• Carbohydrates: 30g
• Fiber: 4g
• Sodium: ~800mg
  (Nutritional values may vary based on ingredients.)

Conclusion: A Meal to Remember

This pot roast with potatoes and carrots is the kind of meal that brings people together. It’s simple, satisfying, and full of rich, home-cooked flavor. Whether it’s a cozy Sunday dinner or a meal to impress guests, this classic dish never disappoints. Serve it with crusty bread or a green salad, and enjoy the ultimate comfort food experience.