Pot Roast with Potatoes and Carrots: A Hearty
adding more broth if necessary to keep the roast partially submerged in the liquid.Stage 3: Adding the VegetablesPrepare the vegetables. About 1 hour before the roast is done, prepare the potatoes and carrots. Peel the potatoes and cut them into quarters. Peel the carrots and cut them into large chunks, making sure they are about the same size for even cooking.Add the vegetables. Carefully remove the pot from the oven and add the potatoes and carrots around the roast. Return the pot to the oven and continue roasting for 1 hour, or until the vegetables are fork-tender and the meat is perfectly done.Stage 4: Making the Gravy (Optional)Remove the roast and vegetables. Once the roast and vegetables are done, carefully remove them from the pot and set them aside on a platter, covering them with foil to keep warm.Make the gravy. If you prefer a thicker gravy, strain the cooking liquid and return it to the pot. Bring the liquid to a simmer on the stovetop. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Slowly add the slurry to the simmering liquid, stirring constantly until the gravy thickens to your desired consistency. Season the gravy with salt and pepper to taste.Stage 5: Serving the Pot RoastSlice the roast. After resting for a few minutes, slice the pot roast against the grain into thick slices.
