Pot Roast with Potatoes and Carrots

A comforting classic! 🥩🥔🥕 Pot Roast with Potatoes and Carrots is slow-cooked until the beef is fork-tender and the veggies are melt-in-your-mouth delicious. Here’s a hearty recipe

🍲 Pot Roast with Potatoes and Carrots

Ingredients (serves 6)

• 3–4 lb beef chuck roast

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4–5 large carrots, cut into chunks

• 4–5 medium potatoes, cut into large chunks

• 2 cups beef broth

• 1 cup red wine (or extra beef broth)

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 2 tbsp cornstarch + 2 tbsp water (for optional gravy)

Instructions

1. Sear the Roast

   • Pat roast dry, season with salt and pepper.

   • Heat olive oil in a large Dutch oven or heavy pot.

   • Sear roast on all sides until nicely browned. Remove and set aside.

2. Build Flavor

   • Add onions and garlic, sauté 2–3 minutes.

   • Stir in tomato paste, cook 1 minute.

   • Deglaze with wine (scrape up browned bits).

3. Slow Cook

   • Add roast back to pot.

   • Pour in beef broth, Worcestershire, thyme, rosemary, and bay leaves.

   • Bring to a simmer, cover, and cook in the oven at 325°F (160°C) for 3–4 hours, until beef is tender.

4. Add Veggies

   • After 2 hours, add carrots and potatoes around the roast.

   • Cover and continue cooking until vegetables and beef are tender.

5. Finish & Serve

   • Remove roast and veggies to a platter.

   • For gravy: whisk cornstarch slurry into the pot liquid, simmer until thickened.

   • Slice roast (or shred) and serve with veggies and gravy over top.

✨ This dish is even better the next day when the flavors deepen.

Would you like me to also give you a slow cooker version of this recipe (hands-off all-day cooking)?