Here’s a hearty Pot Roast with Potatoes and Carrots recipe – tender beef slow-cooked until melt-in-your-mouth, with rich gravy and perfectly cooked vegetables.
🍲 Ingredients
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3–4 lb (1.5–2 kg) beef chuck roast (or brisket/round roast)
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2 tbsp olive oil (or vegetable oil)
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1 large onion, sliced
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4 cloves garlic, minced
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4–5 large carrots, cut into chunks
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4–5 medium potatoes, cut into halves or quarters
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2 cups beef broth
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1 cup red wine (optional, can replace with more broth)
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2 tbsp tomato paste
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2 tbsp Worcestershire sauce
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2 bay leaves
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2 tsp dried thyme (or 4 fresh sprigs)
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2 tsp dried rosemary (or 2 fresh sprigs)
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Salt & black pepper, to taste
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2 tbsp flour + 2 tbsp water (optional, for gravy thickening)
🔥 Instructions
1. Sear the Roast
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Pat beef dry and season generously with salt & pepper.
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Heat oil in a heavy Dutch oven (or deep pot) over medium-high.
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Sear roast on all sides until deeply browned (about 3–4 min per side). Remove and set aside.
2. Build Flavor
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In the same pot, sauté onions and garlic until fragrant.
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Stir in tomato paste and cook 1–2 minutes.
3. Deglaze
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Pour in wine (or a splash of broth) and scrape up browned bits.
4. Slow Cook
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Return roast to the pot. Add broth, Worcestershire sauce, bay leaves, thyme, and rosemary.
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Cover and simmer on low heat 3–4 hours (or until beef is fork-tender).
5. Add Vegetables
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Add carrots and potatoes in the last 1 to 1.5 hours of cooking so they become tender but not mushy.
6. Finish the Gravy
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Once meat and veggies are done, remove them.
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To thicken gravy: whisk 2 tbsp flour + 2 tbsp water, stir into liquid, and simmer until slightly thickened.
7. Serve
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Slice or shred roast.
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Serve with carrots, potatoes, and plenty of gravy on top.