Here’s a classic and comforting Savory Pot Roast with Carrots and Potatoes — perfect for Sunday dinners or cozy family meals. It’s slow-cooked to tender perfection, with rich flavor and hearty vegetables.
🥩 Savory Pot Roast with Carrots and Potatoes
🍽️ Serves: 6
⏱️ Prep Time: 20 min | Cook Time: 3–4 hours (oven or slow cooker)
🧂 Ingredients
-
3–4 lb (1.4–1.8 kg) beef chuck roast
-
Salt and pepper, to taste
-
2 tbsp olive oil
-
1 large onion, chopped
-
4 cloves garlic, minced
-
4–5 carrots, peeled and cut into chunks
-
1.5 lbs potatoes (Yukon Gold or red), cut into chunks
-
2 cups beef broth (low sodium preferred)
-
1 cup red wine (optional; or sub with more broth)
-
2 tbsp tomato paste
-
1 tbsp Worcestershire sauce
-
2 sprigs fresh thyme
-
2 sprigs rosemary
-
1 bay leaf
-
Optional: 1 tbsp cornstarch + 2 tbsp water (for thickening)
🔪 Instructions
1. Prep and Sear the Meat
-
Pat the roast dry and season generously with salt and pepper.
-
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
-
Sear the roast on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.
2. Sauté Aromatics
-
In the same pot, lower the heat and sauté onions until softened (about 3 minutes).
-
Add garlic and cook for another 30 seconds.
3. Deglaze and Build Flavor
-
Stir in tomato paste, then pour in red wine to deglaze the pot, scraping up brown bits.
-
Let it reduce by half (2–3 minutes), then add broth, Worcestershire, and herbs.
4. Add Roast and Veggies
-
Return the roast to the pot. Nestle in the carrots and potatoes around it.
-
Bring to a simmer, then cover tightly.
5. Cook Low and Slow
-
Oven method: Transfer to a preheated 300°F (150°C) oven and cook for 3 to 3.5 hours.
-
Slow cooker: Cook on low for 8 hours or high for 4–5 hours.
6. Optional – Thicken the Sauce
-
Remove roast and veggies to a platter.
-
Mix cornstarch with cold water, stir into the pot juices, and simmer until thickened.
7. Serve
-
Slice or shred the roast, spoon vegetables and gravy on top, and garnish with fresh herbs.
🍷 Pairing Tip
Serve with a bold red like Cabernet Sauvignon or Syrah, and warm dinner rolls or crusty bread.
Would you like a slow cooker version or one adapted for the Instant Pot?