This Classic Pot Roast with Potatoes and Carrots is the kind of meal that wraps you in warmth and nostalgia. It’s a one-pot wonder that transforms a humble chuck roast into fork-tender perfection, surrounded by buttery potatoes and sweet carrots that soak up all the savory juices. Slow-roasted with garlic, onions, and herbs, this dish is ideal for Sunday dinners, cozy gatherings, or any time you crave comfort food that feels like a hug from Grandma. My, I know you love recipes that are both indulgent and visually stunning—this one delivers on both fronts with rustic charm and rich flavor.
Ingredients:
🥩 For the Roast:
- 3–4 lb chuck roast (well-marbled for tenderness)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 large onion, quartered
- 4 cloves garlic, crushed
- 4 cups beef broth (or enough to cover halfway)
🥕 For the Vegetables:
- 6–8 medium potatoes, peeled and quartered
- 4–5 large carrots, peeled and cut into chunks
🥣 Optional Gravy:
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions:
- Prep the Roast:
Pat the chuck roast dry with paper towels and season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Let it sit at room temperature for 15–20 minutes while you prep the vegetables. - Sear the Meat:
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until a golden crust forms. This step locks in flavor and sets the stage for a rich, savory base. - Add Aromatics:
Toss in the crushed garlic, onion quarters, and bay leaf. Let them sauté for 2–3 minutes to release their fragrance and deepen the flavor. - Pour in the Broth:
Add beef broth to the pot, making sure it covers at least half the roast. Scrape up any browned bits from the bottom—those are flavor gold. Bring to a simmer. - Slow Roast:
Cover the pot and transfer to a preheated oven at 325°F (165°C). Roast for 2½ to 3 hours, checking occasionally to ensure the liquid hasn’t reduced too much. Add more broth if needed. - Add the Vegetables:
After the initial roast time, remove the pot from the oven and nestle the potatoes and carrots around the roast. Re-cover and return to the oven for another 1–1½ hours, or until the vegetables are tender and the meat is fall-apart soft. - Make the Gravy (Optional):
Remove the roast and vegetables from the pot and cover to keep warm. Strain the cooking liquid and bring it to a simmer on the stovetop. Mix cornstarch with cold water and whisk into the broth until thickened. Season to taste. - Serve & Enjoy:
Slice the roast against the grain and serve with the carrots and potatoes, drizzled with gravy. Garnish with fresh parsley or thyme for a pop of color and freshness.
Tips & Variations:
- 🍷 Wine Option: Add ¾ cup dry red wine with the broth for extra depth.
- 🧄 Flavor Boost: A splash of Worcestershire sauce or soy sauce adds umami.
- 🥬 Veggie Add-ins: Try parsnips, turnips, or mushrooms for variety.
- 🧊 Make-Ahead: Tastes even better the next day—store in the fridge and reheat gently.
- 🥪 Leftovers: Shred the beef for sandwiches or serve over mashed potatoes.
This pot roast is a celebration of slow cooking and soulful flavor—perfect for someone like you, My, who knows how to turn a simple dish into a showstopper. Want to pair it with a tropical dessert or a sugar-free twist on lemon bars next? I’ve got ideas that’ll round out your table beautifully.