Pot Roast with Roasted Potatoes and Carrots
This scrumptious Pot Roast with Roasted Potatoes and Carrots is great for a weekend family dinner. The herb tossed potatoes and carrots perfectly complement the slow cooked chuck roast. It’s a lovely meal to warm you up on a cold winter’s day.
Growing up my mom made most of our meals homemade which was wonderful and healthy. She grew up in a Catholic household where they ate fish every Friday (which she drenched in ketchup) and meat loaf Wednesdays. Cooking a variety of fun meals just wasn’t a thing back then. Now, my mom did expand on this … we never had fish Fridays…and we tried a variety of American, Italian and Mexican meals. But there were a few staple meals every month. Pot roast with potatoes and veggies was one of them – and I was glad it was. I loved homemade gravy and pouring gravy over my mashed potatoes and roast was just so yummy.
Last week I saw chuck roast on sale at the market and I was inspired to make pot roast. For some reason I rarely think of cooking pot roast and I had a craving for a childhood inspired meal. Especially since this January has been a cold one. There’s nothing like a warm homemade meal to warm you up on snowy day.
So back to the dinner – I decided to cook the pot roast just like my mom did growing up. I thought about mixing it up, but I so rarely eat chuck roast that I really wanted more of a traditional meal. But instead of mashed potatoes I decided to cut up some organic gold potatoes and carrots and roast them in the oven. Because roasted potatoes are just so good and complement roast just so well. Have you ever had those roasted potatoes and carrots with the Lipton onion soup mix? I used to love those! But I bet onion soup mix is full of preservatives and artificial this and that. These roasted potatoes and carrots were inspired by those. And I have to say I think they’re even better. My husband actually asked how much butter I used. He said they were too good to be healthy. But if you start with a really good potato, like a gold potato, and add olive oil with your choice of herbs, you can’t go wrong. Plus, these potatoes are so versatile. They’re great with pot roast, but complement chicken and pork just as well.
As for the pot roast, I like to keep it simple. For a pot roast dinner, I like to use chuck roast. It’s just the perfect cut of meat for this meal. And cooked slowly in a slow cooker, it practically falls apart, it’s that tender. But while I like the ease of the slow cooker, you must brown the roast first. In order to get that firm outside and tender inside you must take the extra step and brown the meat first. Trust me, you won’t regret it. Plus, if you plan to make gravy, this extra step gives the gravy so much more flavor. And really, browning the roast is quite simple. Add a little oil to a deep pot over medium heat. Add the seasoned meat along with onions and cook slowly turning to brown the roast on all sides. After it’s nice and browned, plop it into the slow cooker and deglaze the pot with beef stock. Then pour the stock over the roast and sit back and relax for the next 4 hours. But if you’re like me, you only use the slow cooker when you don’t have time to relax, which with three little kiddos is like every day! But I wouldn’t change it for the world.
After the roast is done, it shreds so easily with two forks. And it’s just so yummy I can’t help but taste a bite or two or three…
My youngest, Logan, just turned 3. For some reason he’s anti “dinner” and prefers snacks. I always make him try dinner and despite his apprehension he just couldn’t help sneaking more bites off the cutting board. It makes this mama so happy.
I whipped up a quick gravy to top the roast but if gravy isn’t your thing, this roast is so tender and flavorful it’s great without it as well.
Now that I’ve satisfied my traditional pot roast craving with this, Pot Roast with Roasted Potatoes and Carrots, I think next time I’m going to mix it up and try chuck roast a new way. What’s your favorite way to eat pot roast?