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Pot roast with potatoes and carrots is a classic, comforting dish that’s perfect for family gatherings or cozy weeknight dinners. It involves slow-cooking a tough cut of beef, typically a chuck roast, in a savory broth along with root vegetables like potatoes and carrots. The result is a rich, tender roast with a deep, flavorful broth and vegetables that are infused with the meat’s juices.
Origin and Cultural Significance:
Pot roast has deep roots in European and American culinary traditions, particularly in regions where stewing meats were common. The method of slow-cooking tougher cuts of meat in a pot has been a go-to technique for generations, as it tenderizes the meat and allows the flavors to meld together. In American cuisine, pot roast became especially popular during the 19th century, particularly in the Midwestern and Northeastern United States, where large cuts of beef were common and slow cooking was a practical way to make the most of a less expensive cut.
Ingredients and Quantity:
Here’s what you’ll need for a traditional pot roast with potatoes and carrots (serves about 6-8 people):
Beef Chuck Roast – 3 to 4 lbs (1.4 to 1.8 kg)
Carrots – 4 to 5 medium, peeled and cut into large chunks
Potatoes – 4 to 5 medium, peeled and cut into quarters (Yukon Gold or Russet work well)
Onion – 1 large, roughly chopped
Garlic – 4 cloves, minced
Beef broth – 3 cups (or more as needed for braising)
Red wine – 1 cup (optional but adds depth of flavor)
Tomato paste – 2 tablespoons
Herbs :
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