𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Here’s a hearty, soul-warming recipe for Pot Roast with Potatoes and Carrots — a classic comfort food that’s perfect for Sunday dinners or cozy gatherings. It’s savory, tender, and practically melts in your mouth, with vegetables soaking up all that rich, beefy flavor.

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🥩 Classic Pot Roast with Potatoes & Carrots

🕒 Prep Time: 20 minutes
⏳ Cook Time: 3–4 hours (oven or slow cooker)
🍽️ Serves: 6–8

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🧾 Ingredients

• 3–4 lb chuck roast (well-marbled is best)

• Salt & pepper, to taste

• 2 tbsp olive oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• 2 tbsp tomato paste (optional, adds depth)

• 2 cups beef broth

• 1 cup red wine (or more broth)

• 1 tbsp Worcestershire sauce

• 2 tsp dried thyme (or 2 sprigs fresh)

• 1 tsp dried rosemary

• 2 bay leaves

• 4–5 large carrots, peeled and cut into chunks

• 4–5 medium potatoes, peeled and quartered (Yukon gold or russet work well)

• Optional: 2 celery stalks, chopped

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🍳 Instructions

🔥 1. Sear the Roast

1. Season the chuck roast generously with salt and pepper.

2. In a large Dutch oven or heavy pot, heat oil over medium-high heat.

3. Sear the roast on all sides (about 3–4 minutes per side) until browned. Remove and set aside.

🧅 2. Sauté the Aromatics

1. In the same pot, add onion and cook until soft.

2. Stir in garlic and tomato paste; cook 1–2 minutes.

🍷 3. Build the Braise

1. Pour in wine, scraping the bottom to deglaze.

2. Add broth, Worcestershire, herbs, and bay leaves.

3. Return roast to the pot, bring to a simmer, then cover.

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🕰️ Choose Your Cooking Method:

Oven:

• Preheat oven to 300°F (150°C).

• Cover and cook for 3–4 hours, adding potatoes and carrots after the first 1.5 hours.

Slow Cooker:

• Place everything in the slow cooker (sear roast first if desired).

• Cook on LOW for 8–9 hours or HIGH for 5–6 hours.

Pressure Cooker (Instant Pot):

• Sear the roast, add liquids and vegetables, cook on HIGH pressure for 60 minutes, natural release for 15.

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🥄 Serve:

• Remove the roast and vegetables.

• (Optional) Simmer leftover juices to reduce into a richer gravy.

• Slice or shred the roast and serve with vegetables and ladled broth.

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📝 Tips:

• Add a tablespoon of cornstarch mixed with cold water to the juices if you’d like a thicker gravy.

• Let leftovers cool and store for even better flavor the next day.

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Would you like a gluten-free, red wine-free, or Dutch oven-only version of this recipe?