Here’s a classic and comforting recipe for Tender Pot Roast with Potatoes and Carrots — a hearty, one-pot meal that’s slow-cooked to perfection. The beef becomes fall-apart tender, and the veggies soak up all that savory flavor!
🥩🥕 Tender Pot Roast with Potatoes and Carrots
🔹 Ingredients:
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3–4 lb chuck roast (well-marbled for best tenderness)
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Salt & black pepper
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2 tbsp olive oil
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1 large onion, sliced
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4 cloves garlic, minced
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4 cups beef broth (low sodium)
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2 tbsp tomato paste (optional, for richer flavor)
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1 tbsp Worcestershire sauce
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1 tsp dried thyme (or 2 sprigs fresh)
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1 tsp dried rosemary (or 1 sprig fresh)
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4–5 medium carrots, cut into chunks
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1½ lbs baby potatoes or Yukon golds, halved
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2 tbsp cornstarch + 2 tbsp water (optional, for thickening gravy)
🔥 Instructions:
1. Season & Sear the Roast:
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Pat roast dry with paper towels. Season generously with salt and pepper on all sides.
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In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
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Sear the roast for 4–5 minutes per side until browned. Remove and set aside.
2. Sauté Aromatics:
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In the same pot, add onions and cook for 3–4 minutes until softened.
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Add garlic and cook 30 seconds more.
3. Deglaze & Add Liquids:
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Stir in tomato paste (if using) and cook for 1 minute.
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Pour in beef broth and Worcestershire, scraping up browned bits from the bottom.
4. Simmer with Herbs:
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Add thyme and rosemary. Return roast to the pot, along with any juices.
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Cover and simmer on low heat for about 3 hours (or bake at 300°F / 150°C in the oven).
5. Add Vegetables:
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After 3 hours, add carrots and potatoes around the roast.
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Continue cooking for another 1 to 1½ hours, until beef is fork-tender and veggies are soft.
6. Optional: Make Gravy
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Remove roast and veggies. Skim fat from cooking liquid.
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For a thicker gravy, mix cornstarch and water, stir into the simmering broth, and cook until thickened (2–3 minutes).
🍽️ To Serve:
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Slice or shred the roast. Serve with potatoes, carrots, and a ladle of rich broth or gravy.
🧊 Storage:
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Keeps well in the fridge for 4–5 days.
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Freezes beautifully — freeze in portions with broth for easy reheating.
Would you like a slow cooker or Instant Pot version of this recipe?