Pot Roast with Potatoes and Carrots

Here’s a hearty, comforting recipe for Classic Pot Roast with Potatoes and Carrots — perfect for a cozy dinner, and it gets even better as leftovers!

🥩 Pot Roast with Potatoes and Carrots

📝 Ingredients (Serves 6)

• 3–4 lb beef chuck roast

• Salt and black pepper

• 2 tbsp olive oil or vegetable oil

• 1 large onion, chopped or sliced

• 4 cloves garlic, minced

• 2 tbsp tomato paste (optional, adds depth)

• 1 cup beef broth

• 1 cup red wine or more broth

• 3–4 carrots, cut into large chunks

• 4–5 Yukon Gold or red potatoes, halved or quartered

• 2 sprigs fresh rosemary or 1 tsp dried

• 3 sprigs fresh thyme or 1 tsp dried

• 1–2 bay leaves

👩‍🍳 Instructions

1. Preheat oven to 300°F (150°C).

2. Season and sear the roast:
   Pat the beef dry and season generously with salt and pepper.
   In a large Dutch oven or oven-safe pot, heat oil over medium-high.
   Sear roast on all sides (about 3–4 minutes per side) until browned. Remove and set aside.

3. Sauté aromatics:
   In the same pot, add onion and cook until soft (3–4 minutes).
   Add garlic and tomato paste, cooking another 1–2 minutes.

4. Deglaze:
   Pour in wine or a bit of broth, scraping up any browned bits from the bottom.

5. Build the braise:
   Return roast to the pot. Add remaining broth, rosemary, thyme, and bay leaves.
   Liquid should come halfway up the meat — add more broth or water if needed.

6. Add vegetables:
   Scatter potatoes and carrots around the roast.
   Cover with lid or tightly with foil.

7. Bake:
   Roast in the oven for 3 to 3½ hours, until the meat is fork-tender and vegetables are soft.

8. Serve:
   Discard herb stems and bay leaves. Slice or shred the roast and serve with the veggies and pan juices.

🍽️ Serving Suggestions:

• Serve with crusty bread or over mashed potatoes for extra comfort.

• Garnish with fresh parsley for a pop of color.

🔁 Leftovers?

Use them for sandwiches, beef stew, or shred into tacos!