Dive into the timeless comfort of our Pot Roast and Yellow Potato Dinner, a featured favourite at Nith Valley. This meal combines succulent, slow-cooked pot roast with hearty yellow potatoes, offering a perfect blend of flavors and textures. It’s an ideal choice for a nourishing, satisfying family dinner that feels like home.
Ingredients
1 whole (4 to 5 lb.) boneless chuck roast
5 tsp. kosher salt, divided
2 1/2 tsp. black pepper, divided
4 tbsp. olive oil, divided
2 tbsp. tomato paste
1 c. beef or chicken broth
2 tsp. Worcestershire sauce
3 tsp. dried thyme
1 tsp. ground rosemary
6 garlic cloves
1 yellow onion, cut into 1-inch wedges
1 lb. baby yellow potatoes, halved if large
3 large carrots, peeled and cut into 1-inch pieces
Directions
Sprinkle the pot roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker.
Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Add the beef broth and cook, stirring constantly to loosen browned meat bits from the skillet and dissolve the tomato paste, about 1 minute. Pour the beef broth mixture over the roast in the slow cooker. Add the Worcestershire sauce, thyme, rosemary and garlic cloves to the broth mixture.
Toss together the onion, potatoes, carrots, remaining 2 tablespoons olive oil, 1 teaspoon of salt, and 1/2 teaspoon pepper in a large bowl. Pile the onion mixture on top of and around the roast in the slow cooker.
