This Pot Roast with Potatoes and Carrots is the ultimate comfort food—tender, slow-cooked beef infused with rich flavors, accompanied by perfectly cooked potatoes and carrots. The meat becomes melt-in-your-mouth soft, while the vegetables soak up the savory juices, creating a hearty and satisfying meal. Whether cooked in the oven, slow cooker, or Dutch oven, this dish is perfect for a cozy family dinner or a special gathering.
Ingredients
- Beef Chuck Roast – 3 to 4 pounds
- Salt and Black Pepper – to taste
- Olive Oil – 2 tablespoons
- Yellow Onion – 1 large, chopped
- Garlic – 4 cloves, minced
- Carrots – 4 large, peeled and cut into chunks
- Russet Potatoes – 4 medium, peeled and quartered
- Beef Broth – 2 cups
- Red Wine – ½ cup (optional, for depth of flavor)
- Tomato Paste – 2 tablespoons
- Worcestershire Sauce – 1 tablespoon
- Dried Thyme – 1 teaspoon
- Dried Rosemary – 1 teaspoon
- Bay Leaves – 2
- Butter – 2 tablespoons
- Cornstarch – 1 tablespoon (for thickening sauce)
Instructions
- Prepare the Roast
- Pat the beef chuck roast dry with paper towels.
- Season generously with salt and black pepper on all sides.
- Sear the Meat
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Sear the roast on all sides until browned (about 3-4 minutes per side).
- Remove the roast and set aside.
- Sauté the Aromatics
- In the same pot, add chopped onions and garlic.
- Cook until softened and fragrant (about 3 minutes).
- Deglaze the Pot
- Pour in red wine (if using) and scrape up any browned bits from the bottom.
- Stir in tomato paste and Worcestershire sauce.
- Slow Cook the Roast
- Return the seared roast to the pot.
- Add beef broth, thyme, rosemary, and bay leaves.
- Cover and cook in a preheated oven at 325°F (163°C) for 2.5 to 3 hours.
- Add the Vegetables
- After 2 hours, add potatoes and carrots around the roast.
- Cover and continue cooking for another 45 minutes to 1 hour, until the vegetables are tender.
- Make the Gravy
- Remove the roast and vegetables from the pot.
- Strain the cooking liquid and return it to the pot.
- Stir in butter and cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
- Simmer until thickened.
- Serve and Enjoy
- Slice the roast and serve with potatoes, carrots, and gravy.
- Garnish with fresh herbs if desired.
This Pot Roast with Potatoes and Carrots is a timeless dish that brings warmth and comfort to the table. Whether you’re making it for a Sunday dinner or a special occasion, it’s guaranteed to impress! Let me know if you’d like any variations or additional tips. You can also check out this recipe for more inspiration!