pot roast with carrots & potatoes

Name: Pot Roast With Carrots & Potatoes
Prep time: 15 min
Cook time: 2 h 20 min
Yield: 6
Cuisine: American
Ingredients: 4 pound(s) boneless chuck roast; 2 tablespoon(s) olive or vegetable oil; 2-3 slice(s) bacon, cut in half; 2 - potatoes, bakers (large); 4 - carrots, cubed; ## DRY RUB MIXTURE; 1 teaspoon(s) Lawry's seasoned salt; 1/2 teaspoon(s) black pepper, coarse ground; 1/4 teaspoon(s) dry mustard; 1/8 teaspoon(s) paprika; 1/8 teaspoon(s) cumin; 2 pinch(es) thyme; 1 1/2 tablespoon(s) all-purpose flour; ## BROTH; 1 can(s) beef broth, divided; 1 - bay leaves; ## BROWN GRAVY; 2-3 tablespoon(s) butter or vegetable oil; 2 tablespoon(s) corn starch or flour; 1/2 can(s) beef broth; 1/2 can(s) water, more if needed; - seasoned salt, to taste; - black pepper, coarse ground, to taste; 2 dash(es) paprika

(2 RATINGS)

414 Pinches 19 Photos

Gail Welch

Carthage, TX

Updated on Dec 23, 2019

For years I've been trying to perfect my roasts. This one turned out very tender and moist. I think it had a lot to do with scoring the meat, placing bacon on top and baking it in a tightly covered pot. It got my husband's approval and that's good enough for me. :)

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Pot Roast With Carrots & Potatoes on a serving tray.

Blue Ribbon Recipe

A good pot roast recipe is perfect for Sunday dinner. This one has great flavor. Searing the meat ensures it stays very juicy. Scoring the meat allows the smoky flavor from the bacon to seep into the chuck roast. The carrots and potatoes cook perfectly. Serve with crusty bread for an amazing meal.

— The Test Kitchen

prep time 15 Min

cook time 2 Hr 20 Min

method Bake

yield 6-8 serving(s)

Ingredients

4 pounds boneless chuck roast
2 tablespoons olive or vegetable oil
2-3 slices bacon, cut in half
2 - potatoes, bakers (large)
4 - carrots, cubed
DRY RUB MIXTURE
1 teaspoon Lawry's seasoned salt
1/2 teaspoon black pepper, coarse ground
1/4 teaspoon dry mustard
1/8 teaspoon paprika
1/8 teaspoon cumin
2 pinches thyme
1 1/2 tablespoons all-purpose flour
BROTH
1 can beef broth, divided
1 - bay leaves
BROWN GRAVY
2-3 tablespoons butter or vegetable oil
2 tablespoons corn starch or flour
1/2 can beef broth
1/2 can water, more if needed
- seasoned salt, to taste
- black pepper, coarse ground, to taste
2 dashes paprika

How To Make pot roast with carrots & potatoes

Step 1

Preheat oven to 350 F. Peel potatoes and cut into chunks. Peel carrots and cut into chunks. Set aside.

Step 2

Prepare roast by lightly scoring diamond shapes on top and bottom of meat (not too deeply).
Step 3

Combine dry rub ingredients in a bowl.
Step 4

Rub into roast on all sides.
Step 5

In large dutch oven heat oil and sear roast on all sides. Add 1/4 can beef broth and bay leaf to Dutch oven.
Step 6

Place slices of bacon over the top of the roast.
Step 7

Bake covered at 350 F for 1 1/2 hours. Note: I use Paula Deen's heavy cast iron covered Dutch oven with an enamel interior.
Step 8

Add potatoes and carrots around roast and pour another 1/4 can broth over top of meat. Bake covered 30 minutes.
Step 9

Increase temp to 375 F. Uncover and bake for an additional 15-20 minutes. Remove bay leaf(s) and bacon.
Step 10

MAKE BROWN GRAVY: Melt butter or heat oil in skillet.
Step 11

Add corn starch or flour to make a roux.
Step 12

Add spices. Stirring occasionally to prevent burning.
Step 13

When brown, add remaining broth and water (more if needed). (Gravy should remain a little thick because it will be added to the broth in the roast.) Cook until bubbly and thickened.
Step 14

Pour brown gravy over roast and vegetables.
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