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)

Pot Roast With Carrots & Potatoes on a serving tray.

review

Blue Ribbon Recipe by

Gail Welch

@sugarshack

Carthage, TX

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. :)

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 @kitchencrew

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(2 ratings)

yield 6 -8

prep time 15 Min

cook time 2 Hr 20 Min

method Bake

Ingredients For pot roast with carrots & potatoes

4 lb

boneless chuck roast
2 Tbsp

olive or vegetable oil
2-3 slice

bacon, cut in half
2

potatoes, bakers (large)
4

carrots, cubed
DRY RUB MIXTURE
1 tsp

Lawry's seasoned salt
1/2 tsp

black pepper, coarse ground
1/4 tsp

dry mustard
1/8 tsp

paprika
1/8 tsp

cumin
2 pinch

thyme
1 1/2 Tbsp

all-purpose flour
BROTH
1 can

beef broth, divided
1

bay leaves
BROWN GRAVY
2-3 Tbsp

butter or vegetable oil
2 Tbsp

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 dash

paprika

How To Make pot roast with carrots & potatoes

1
Preheat oven to 350 F. Peel potatoes and cut into chunks. Peel carrots and cut into chunks. Set aside.

2
Prepare roast by lightly scoring diamond shapes on top and bottom of meat (not too deeply).
3
Combine dry rub ingredients in a bowl.
4
Rub into roast on all sides.
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.
6
Place slices of bacon over the top of the roast.
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.
8
Add potatoes and carrots around roast and pour another 1/4 can broth over top of meat. Bake covered 30 minutes.
9
Increase temp to 375 F. Uncover and bake for an additional 15-20 minutes. Remove bay leaf(s) and bacon.
10
MAKE BROWN GRAVY: Melt butter or heat oil in skillet.
11
Add corn starch or flour to make a roux.
12
Add spices. Stirring occasionally to prevent burning.
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.
14
Pour brown gravy over roast and vegetables.
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