𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Here’s a classic and comforting Pot Roast with Potatoes and Carrots recipe—tender, flavorful, and perfect for a hearty dinner or slow-cooked weekend meal.

🍖 Pot Roast with Potatoes and Carrots

🔸 Ingredients

3–4 lb chuck roast (well-marbled)
Salt & black pepper, to taste
2–3 tbsp olive oil or vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, or sub with more broth)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1½ lbs baby potatoes (or quartered Yukon Gold)
4–5 large carrots, peeled and cut into chunks
Optional: fresh parsley for garnish

🧑‍🍳 Instructions

1. Sear the Roast:

Pat roast dry and season generously with salt and pepper.
Heat oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear roast for 3–4 minutes per side until browned. Remove and set aside.

2. Sauté Aromatics:

In the same pot, add onions and cook until soft (3–4 minutes).
Add garlic, tomato paste, and stir for 1 minute.

3. Deglaze and Add Liquid:

Pour in wine (if using), scraping up any browned bits.
Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Return roast to pot. Liquid should come halfway up the roast—add more broth if needed.

4. Add Veggies:

Nestle potatoes and carrots around the roast.

5. Cook:

Oven Method:

Cover pot with lid and place in preheated oven at 300°F (150°C).
Cook for 3½ to 4 hours, or until meat is fall-apart tender.

Slow Cooker Method:

Transfer everything to a slow cooker and cook on Low for 8–10 hours or High for 5–6 hours.

Stovetop Method:

Simmer covered on low for 3–3½ hours, checking occasionally.

6. Finish:

Discard bay leaves. Shred the roast or slice against the grain.
Taste broth and adjust seasoning.
Garnish with fresh parsley if desired.

🍽️ Serving Suggestions

Serve warm with crusty bread or over mashed potatoes if you want extra comfort!

⚡ Tips:

Want a thicker gravy? Remove roast and veggies, simmer remaining liquid uncovered to reduce, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Leftovers are even better the next day!