Recipe: Perfect Chuck Pot Roast with Baby Carrots & Baby Red Potatoes

Chuck Pot Roast with Baby Carrots & Baby Red Potatoes. Followed this recipe with a few modifications because I'm cooking for one. I salted the beef well and brought it to room temp before searing all sides in super hot pot. I cooked it with recipe ingredients (again, adjusted quantities).

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. You can cook Chuck Pot Roast with Baby Carrots & Baby Red Potatoes using 14 ingredients and 3 steps. Here is how you cook it.

Ingredients of Chuck Pot Roast with Baby Carrots & Baby Red Potatoes

1. Prepare 1 of chuck pot roast.
2. You need 1 (32 oz) of low sodium beef broth.
3. You need 1 tsp of salt.
4. You need 1 tsp of pepper.
5. Prepare 1 tsp of garlic powder.
6. You need 2 of bay leafs.
7. You need 1 tsp of thyme leaves.
8. It's 1 packet of onion soup mix.
9. It's 4 cups of water.
10. It's 1 cup of sliced mushrooms.
11. It's 1-1 lb of bag small baby carrots.
12. Prepare 10-12 of small red potatoes.
13. Prepare 2 stalks of celery diced.
14. Prepare 1 of sliced onion.

Place the chuck roast on a flat surface and generously salt and pepper the roast. Heat a large dutch oven for a heavy-bottomed (oven-safe) pot on high heat. This pot roast is an all-in-one meal that your family will love. Carrots, onions, and potatoes make this classic beef pot roast a hearty one-pot meal.

Chuck Pot Roast with Baby Carrots & Baby Red Potatoes instructions

1. Preheat oven 375. Place chuck roast in roasting pan. Sprinkle all seasoning ingredients on top of roast. Add diced celery, onion and mushrooms..
2. Add beef broth and water. Cover and place in over for 3 hours..
3. 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..

After searing the beef and quickly sautéing the onions, the meat is slowly simmered on the stovetop. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking.