Pot Roast with Potatoes and Carrots

Here’s a classic Pot Roast with Potatoes and Carrots recipe—tender, flavorful, and perfect for a comforting meal:

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Ingredients

For the Pot Roast:

• 3–4 lb beef chuck roast

• Salt and pepper, to taste

• 2–3 tbsp vegetable oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• 2 cups beef broth (or stock)

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

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 2 tsp dried thyme (or 2 sprigs fresh)

• 2 tsp dried rosemary (or 2 sprigs fresh)

• 2 bay leaves

For the Vegetables:

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

• 4–5 medium Yukon gold or red potatoes, halved or quartered

• Optional: 2 celery stalks, cut into chunks

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Instructions

1. Prep the meat:

   • Pat the roast dry with paper towels.

   • Season all sides generously with salt and pepper.

2. Sear the roast:

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

   • Sear the roast on all sides (about 4–5 minutes per side) until browned.

   • Remove the roast and set aside.

3. Sauté aromatics:

   • In the same pot, add chopped onion and cook 3–4 minutes until softened.

   • Add garlic and cook another 30 seconds until fragrant.

   • Stir in tomato paste and cook for 1 minute.

4. Deglaze:

   • Pour in wine (if using), scraping up the brown bits.

   • Let it simmer for 2–3 minutes.

5. Assemble:

   • Return the roast to the pot.

   • Add beef broth, Worcestershire sauce, herbs, and bay leaves.

   • Bring to a simmer, then cover tightly with a lid.

6. Roast:

   • Oven method: Place in a preheated oven at 300°F (150°C) for 3–3.5 hours.

   • Slow cooker: Cook on low for 8 hours or high for 4–5 hours.

   • Stovetop: Simmer gently on low heat for 3–4 hours.

7. Add vegetables:

   • About 1.5–2 hours before roast is done, add potatoes and carrots to the pot.

   • Ensure they are mostly submerged in the liquid.

8. Check for doneness:

   • The roast should be fork-tender and the vegetables soft.

   • Adjust seasoning with salt and pepper to taste.

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Serving Suggestions

• Serve in a bowl with some of the cooking juices ladled over.

• Optionally, thicken the liquid with a cornstarch slurry for a gravy-like sauce.

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Would you like a printable version or modifications (like Instant Pot or gluten-free)?