A pot roast with potatoes, carrots, and crescent rolls is a classic and hearty meal that’s perfect for a comforting dinner. Here’s how you can prepare it:
Ingredients:
For the Pot Roast:
- 3-4 pounds of beef chuck roast
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2-3 sprigs of fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 4-6 large carrots, peeled and cut into chunks
- 4-6 potatoes, peeled and cut into chunks
For the Crescent Rolls:
- 1 can of refrigerated crescent roll dough
Instructions:
For the Pot Roast:
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Season and Sear the Roast:
- Season the beef chuck roast generously with salt and pepper.
- Heat the vegetable oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear the roast on all sides until it’s browned. This step helps to develop flavor.
- Saute Onions and Garlic:
- Add the chopped onion and minced garlic to the pot. Cook for a few minutes until they become fragrant and translucent.
- Add Liquid and Herbs:
- Pour in the beef broth and red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
- Add the fresh thyme sprigs or dried thyme and bay leaves.
- Cover and Roast:
- Cover the pot with a lid and place it in the preheated oven. Allow it to roast for about 2.5 to 3 hours, or until the meat is tender and easily shreds with a fork.
- Add Vegetables:
- About 1 hour before the roast is done, add the peeled and chopped carrots and potatoes to the pot. Stir them into the liquid, making sure they’re coated.
- Continue Roasting:
- Return the covered pot to the oven and continue to roast until the vegetables are tender and the meat is falling apart.
For the Crescent Rolls:
- Preheat Oven: Preheat your oven according to the crescent roll package instructions.
- Prepare Rolls: Open the can of refrigerated crescent roll dough and separate the triangles.
- Roll and Bake: Roll up each triangle starting from the wide end and place them on a baking sheet lined with parchment paper. Follow the baking instructions on the crescent roll package until they are golden brown.
To Serve:
- Slice and Plate: Remove the pot roast from the oven and let it rest for a few minutes. Slice or shred the meat, and serve it with the cooked potatoes and carrots.
- Enjoy with Rolls: Serve the pot roast, potatoes, and carrots alongside warm crescent rolls. You can also ladle some of the flavorful cooking liquid over the roast and vegetables for extra flavor.
This comforting and satisfying meal is perfect for family dinners and special occasions. The combination of tender pot roast, savory vegetables, and buttery crescent rolls is sure to be a hit at the dinner table.
