All-In-One Succulent Pot Roast with Potatoes, Onions, and Carrots

This pot roast is a traditional meat-and-potatoes dish that’s comfort food at its best, yet nice enough for a Yom Tov meal.

When it comes to meat for Yom Tov, chuck roast and I are good friends. It’s an excellent cut, relatively inexpensive, and easy to prepare. When I started cooking way back when, it was the first cut of meat my mother introduced me to. She always made the most succulent and delicious chuck roasts for Yom Tov, keeping them simple with potatoes, spices and sometimes a splash of wine. Over the years I have definitely tasted finer cuts of meat, but I always come back to my beloved chuck roasts. 

This pot roast is a great meal in one, with the meat and potatoes in one pot so you can easily knock off two things from your menu. (Speaking of menus, make sure to use my Pesach Menu Template. It will make your life so much easier!) 

I use baby potatoes for this recipe. I love their creamy consistency and how nice they look. If you don’t have them or your minhag is to only use peeled vegetables, you can use regular potatoes peeled and cut into chunks. Same for the baby carrots — if you don’t use them, just peel and cut up a few carrots. If you don’t use garlic, you can skip and add an extra onion. You can also add or sub any of your other favorite vegetables — mushrooms, cubed sweet potato, butternut squash, chopped colored peppers, etc. 

I used a Dutch oven to make this pot roast, but most people don’t have one for Pesach and would probably rather use a disposable. If that’s the case, you can sauté the onion and garlic in a regular frying pan and then transfer it to a 9×13 pan and continue from there. 

I don’t suggest trying to freeze this, as the potatoes won’t freeze well. On the other hand, the prep is really easy and can even be done on Yom Tov. You can sauté the onions and garlic in advance, put them in a container in the fridge and assemble the rest on Yom Tov.

All-In-One Succulent Pot Roast with Potatoes, Onions, and Carrots

This pot roast is a traditional meat-and-potatoes dish that's comfort food at its best, yet nice enough for a Yom Tov meal.

Print Recipe

Ingredients

• 1 tbsp oil
• 1 large onion, diced
• 4-5 garlic cloves, minced
• 3½-4 lbs. chuck roast
• Salt & pepper, to taste
• 2 tsp paprika
• 1 tsp garlic powder
• 1 cup chicken stock (or 1 tsp chicken soup mix dissolved in 1 cup boiling water)
• ¼ cup red wine
• 2 lbs. baby potatoes
• 1 bag baby (pearl) onions (approx. 20)
• ½ lb. baby carrots

Instructions

• Preheat oven to 200°F.
• In an oven-safe pan,* heat oil over medium flame. Saute onions and garlic until they begin to brown, about 7-10 minutes.
• Remove meat from net. Place meat in the middle of the pan, on top of the onions. Shake on spices. Pour chicken stock and wine over meat.
• Place potatoes, carrots and baby onions around the meat. Cover tightly and bake 6-8 hours.

Notes

*Note: If you don’t have an oven-safe pan, you can do the sauteing in any frying pan and then transfer to a 9×13. If you are short on time, you can skip the sauteing and just put the onion and garlic in raw.

You can also make this in a Crock-Pot instead of baking in the oven.

Recipe by Faigy Murray | https://mykitchenmystudio.com/succulent-pot-roast-with-potatoe/