𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Here’s a classic and comforting recipe for Pot Roast with Potatoes and Carrots — a timeless one-pot meal that’s perfect for Sunday dinner or meal prep.

🥩 Pot Roast with Potatoes and Carrots

📝 Ingredients:

• 3–4 lb chuck roast (or similar cut like brisket or round)

• Salt and black pepper

• 2–3 tablespoons olive oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 2 tablespoons tomato paste (optional, for depth)

• 2 cups beef broth (or more as needed)

• 1 cup red wine (or use more broth)

• 2 teaspoons Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• 1.5 lbs baby potatoes (or cut-up Yukon Golds)

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

• Optional: fresh parsley for garnish

🍲 Instructions:

1. Prep the Roast:

• Pat the roast dry and season generously with salt and pepper.

2. Sear the Meat:

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

• Sear roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.

3. Build the Base:

• Add sliced onions to the pot and sauté for 3–4 minutes until soft.

• Stir in garlic and tomato paste (if using), cook 1 minute.

• Pour in wine (or extra broth), scraping up any browned bits.

4. Simmer the Roast:

• Return the roast to the pot. Add broth, Worcestershire, thyme, rosemary, and bay leaf.

• Liquid should come about halfway up the side of the roast — add more broth if needed.

• Bring to a low simmer, cover, and cook on low heat for 3–3.5 hours, turning roast occasionally.

5. Add Veggies:

• After about 2.5 hours, add potatoes and carrots around the roast.

• Cover and continue simmering for another 1–1.5 hours, or until meat is fork-tender and veggies are soft.

6. Serve:

• Remove the roast and slice or shred.

• Spoon vegetables and broth over the meat. Garnish with fresh parsley if desired.

🧑‍🍳 Tips:

• Make Ahead: It tastes even better the next day after the flavors meld.

• Thicker Gravy? Remove the roast and veggies, then simmer the liquid uncovered to reduce, or whisk in a slurry of cornstarch + water.

• Slow Cooker Option: Sear meat and onions first, then add everything to the slow cooker and cook on low for 8 hours.