Pot Roast with Potatoes and Carrots.

Here’s a comforting, classic recipe for Pot Roast with Potatoes and Carrots — tender beef, melt-in-your-mouth vegetables, and a rich, savory gravy. Perfect for Sunday dinner or cozy weeknight meals.

🥩 Classic Pot Roast with Potatoes and Carrots

🍽️ Fall-apart tender beef with hearty veggies in a rich, flavorful broth.

Servings: 6–8 | Prep Time: 20 min | Cook Time: 3–4 hours (oven) or 8 hrs (slow cooker)

🧾 Ingredients

For the Roast:

3–4 lb chuck roast (well-marbled for best flavor)
Salt & pepper, to taste
2–3 tbsp olive oil (or vegetable oil)
1 yellow onion, chopped
4 cloves garlic, minced
2 tbsp tomato paste (optional, for depth)
4 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves

For the Veggies:

1.5 lbs Yukon gold or red potatoes, halved or quartered
4–5 carrots, peeled and cut into chunks
Optional: 2 celery stalks, cut into chunks

🔥 Cooking Options

🍳 Oven-Braised Method (Best Flavor)

1️⃣ Preheat & Sear:

Preheat oven to 300°F (150°C).
Pat roast dry. Season generously with salt and pepper.
In a large Dutch oven, heat oil over medium-high heat.
Sear roast 3–4 minutes per side until deeply browned. Remove and set aside.

2️⃣ Sauté Aromatics:

In the same pot, add a bit more oil if needed.
Sauté onions for 3–4 minutes until softened.
Add garlic and cook for 30 seconds.
Stir in tomato paste and cook for 1–2 minutes (optional, for extra richness).

3️⃣ Deglaze & Build Broth:

Pour in a splash of broth to deglaze the pan, scraping up brown bits.
Return roast to pot. Add remaining broth, Worcestershire, herbs, and bay leaves.

4️⃣ Add Veggies & Roast:

Arrange potatoes and carrots around the roast.
Cover tightly with a lid and transfer to the oven.
Cook for 3.5 to 4 hours, or until the roast is fork-tender.

🐢 Slow Cooker Method

Sear roast and sauté aromatics on the stovetop (recommended for best flavor).
Transfer everything to a 6+ qt slow cooker.
Add broth, herbs, potatoes, and carrots.
Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours.

🥄 Optional Gravy (Highly Recommended):

Remove roast and vegetables to a serving platter. Tent with foil.
Skim fat from juices in the pot.
In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water.
Bring juices to a simmer on the stove. Whisk in slurry until thickened, 1–2 minutes.

📝 Serving Suggestions:

Serve pot roast with a ladle of pan gravy over each serving.
Add a side of buttered rolls, green beans, or simple salad.

✅ Tips & Variations:

Make-ahead: Even better the next day! Refrigerate, then reheat gently.
No Dutch oven? Use a heavy roasting pan tightly covered with foil.
Gluten-free? Skip flour-based thickeners; use cornstarch or arrowroot.
Wine twist: Replace 1 cup of broth with dry red wine for added depth.