Pot Roast with Potatoes and Carrots

Here’s a comforting, no-fuss recipe for a classic Pot Roast with Potatoes and Carrots — a melt-in-your-mouth beef roast slow-cooked with hearty vegetables in a rich, savory gravy. This is a perfect one-pot meal for Sundays, holidays, or anytime you want warm, satisfying food with minimal effort.

🥘 Pot Roast with Potatoes and Carrots

🧂 Ingredients:

For the Roast:

3–4 lb chuck roast (well-marbled for tenderness)
Salt & black pepper, to taste
2 tbsp olive oil (or any neutral oil)

For the Vegetables:

4–5 medium gold or red potatoes, halved or quartered
4 large carrots, peeled and cut into large chunks
1 yellow onion, quartered
4 cloves garlic, whole or minced

For the Braising Liquid:

2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste (optional but adds richness)
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves (optional)

🔪 Instructions:

1. Sear the Roast (for extra flavor):

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

2. Sauté Aromatics:

In the same pot, add onions and garlic. Sauté for 2–3 minutes to release flavor.
Stir in tomato paste (if using) and cook for 1 more minute.

3. Add the Liquid & Herbs:

Pour in beef broth and Worcestershire sauce. Scrape up any browned bits on the bottom.
Add thyme, rosemary, and bay leaves.

4. Assemble:

Return roast to the pot.
Arrange potatoes and carrots around the roast.

5. Cook:

Oven Method (Best Flavor):

Cover pot with lid and roast at 300°F (150°C) for 3.5 to 4 hours, or until the beef shreds easily with a fork.

Slow Cooker:

Transfer everything to slow cooker and cook on LOW for 8–9 hours or HIGH for 5–6 hours.

Instant Pot:

Use sauté mode to brown meat and veggies.
Pressure cook on HIGH for 60–70 minutes, then natural release for 10–15 minutes.

🍽️ Serve:

Shred the beef slightly or slice thick.
Spoon the rich broth over everything.
Garnish with chopped parsley if desired.

📝 Optional Gravy:

If you’d like a thicker gravy:

Remove roast and veggies, skim off excess fat.
Mix 1 tbsp cornstarch + 2 tbsp cold water, stir into the liquid, and simmer until thickened.