Pot Roast with Potatoes and Carrots

A classic comfort dish!  Here’s a hearty Pot Roast with Potatoes and Carrots recipe that turns out tender, juicy, and full of flavor.

🥩 Pot Roast with Potatoes and Carrots

Ingredients:

• 3–4 lb (1.5–2 kg) beef chuck roast

• 2 tbsp olive oil

• Salt & black pepper, to taste

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4 large carrots, cut into chunks

• 4 medium potatoes, cut into chunks

• 3 cups beef broth (or enough to cover roast halfway)

• 1 cup red wine (optional, can replace with more broth)

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 2 sprigs fresh rosemary (or 1 tsp dried)

• 3 sprigs thyme (or 1 tsp dried)

• 2 bay leaves

Instructions:

1. Sear the Roast:

   • Pat beef dry, season generously with salt & pepper.

   • Heat oil in a large Dutch oven over medium-high. Sear roast on all sides until browned (about 3–4 min per side). Remove and set aside.

2. Sauté Aromatics:

   • In the same pot, add onions and garlic. Cook 2–3 minutes until softened. Stir in tomato paste for a richer flavor.

3. Deglaze & Add Liquids:

   • Pour in wine (if using) and scrape up brown bits from the bottom. Let it simmer 2 minutes.

   • Add beef broth and Worcestershire sauce.

4. Cook the Roast:

   • Return roast to the pot. Add rosemary, thyme, and bay leaves.

   • Cover with lid and roast in the oven at 325°F (165°C) for 2½–3 hours.

5. Add Vegetables:

   • After 2½ hours, add carrots and potatoes around the roast. Cover and cook another 1 hour, until roast is fork-tender and veggies are soft.

6. Serve:

   • Remove herbs and bay leaves. Slice roast against the grain.

   • Serve with the carrots, potatoes, and ladle some broth over everything.