Chuck Pot Roast with Baby Carrots & Baby Red Potatoes. Traditional Beef Pot Roast with Carrots Traditional Beef Pot Roast with Carrots. I salted the beef well and brought it to room temp before searing all sides in super hot pot. Sprinkle roast with seasoned salt and lemon pepper to taste.
Remember, the key to a tender pot roast is slow-and-low cooking: a lower cooking temperature and a longer cook time.
That's why I prefer to slow cook pot roast in the oven or in a crock pot, and it's always worth the wait!.
For this Dutch oven pot roast or cooking any pot roast in the oven, my recommended temperature.
You can cook Chuck Pot Roast with Baby Carrots & Baby Red Potatoes using 14 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Chuck Pot Roast with Baby Carrots & Baby Red Potatoes
- Prepare 1 of chuck pot roast.
- You need 1 (32 oz) of low sodium beef broth.
- Prepare 1 tsp of salt.
- Prepare 1 tsp of pepper.
- Prepare 1 tsp of garlic powder.
- You need 2 of bay leafs.
- Prepare 1 tsp of thyme leaves.
- Prepare 1 packet of onion soup mix.
- Prepare 4 cups of water.
- It's 1 cup of sliced mushrooms.
- You need 1-1 lb of bag small baby carrots.
- Prepare 10-12 of small red potatoes.
- You need 2 stalks of celery diced.
- It's 1 of sliced onion.
But you can skip those and use quartered small red potatoes or tiny potatoes with the carrots. My family likes their roast with gravy. When the roast is done, I take out the carrots and roast and turn the soup into a gravy. Place the chuck roast on a flat surface and generously salt and pepper the roast.
Chuck Pot Roast with Baby Carrots & Baby Red Potatoes step by step
- Preheat oven 375. Place chuck roast in roasting pan. Sprinkle all seasoning ingredients on top of roast. Add diced celery, onion and mushrooms..
- Add beef broth and water. Cover and place in over for 3 hours..
- Add carrots and potatoes and cook 1 hour. Remove from oven and use broth for gravy. Slice fresh tomatoes to add to plate with roast, potatoes and carrots... Enjoy..
Heat a large dutch oven for a heavy-bottomed (oven-safe) pot on high heat. Melt butter in dutch oven and add roast. Then add red cooking wine, salt, pepper, and water to cover part of roast. I used the chuck roast and seasoned it w/ salt, pepper, garlic powder, and a little italian seasoning. Make sure you sear the meat well, but not burned.
