Here’s a classic Pot Roast with Potatoes and Carrots recipe – tender beef, flavorful broth, and hearty vegetables.
🍲 Ingredients
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3–4 lb 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, quartered
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4 cloves garlic, smashed
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5–6 medium carrots, cut into large chunks
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5–6 medium potatoes, halved or quartered
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3 cups beef broth
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2 tbsp tomato paste (optional, for richness)
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2 tbsp Worcestershire sauce (optional)
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2 bay leaves
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2 tsp dried thyme (or fresh sprigs)
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2 tsp dried rosemary (or fresh sprigs)
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Salt & freshly ground black pepper
🔥 Instructions
1. Prep & Sear the Meat
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Pat roast dry with paper towels and season generously with salt and pepper.
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Heat oil in a heavy Dutch oven (or oven-safe pot) over medium-high.
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Sear roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
2. Build the Base
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In the same pot, add onion and garlic; cook 2–3 minutes until fragrant.
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Stir in tomato paste (if using) and cook 1 minute.
3. Add Liquid & Seasoning
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Pour in beef broth and Worcestershire sauce. Scrape up browned bits for flavor.
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Return roast to the pot. Add bay leaves, thyme, and rosemary.
4. Slow Cook
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Cover and cook at 325°F (160°C) in the oven for 3–4 hours, until beef is fork-tender.
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Add carrots and potatoes during the last 1.5 hours of cooking.
5. Serve
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Remove bay leaves and herbs.
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Slice or shred beef, serve with carrots, potatoes, and ladle gravy over the top.
✨ Tips:
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For stovetop: simmer covered on low for 3–4 hours.
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For slow cooker: cook on low 8–9 hours or high 5–6 hours.
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Add a slurry (1 tbsp cornstarch + 1 tbsp water) to thicken the cooking liquid into gravy if desired.