Pot Roast with Potatoes and Carrots

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Description

This classic Pot Roast with Potatoes and Carrots is the definition of comfort food — tender beef slow-cooked to perfection in a rich, savory gravy with hearty vegetables. It’s a wholesome one-pot meal that fills your kitchen with irresistible aromas and your table with warmth and satisfaction. Perfect for Sunday dinners, holidays, or cozy nights in.

Ingredients For Pot Roast with Potatoes and Carrots

Serves: 6

For the Roast:

  • 3–4 lb (1.4–1.8 kg) beef chuck roast

  • 2 tbsp olive oil

  • Salt and freshly ground black pepper (to taste)

  • 1 large onion, sliced

  • 4 cloves garlic, minced

  • 2 cups beef broth (or stock)

  • 1 cup red wine (optional, can substitute with more broth)

  • 2 tbsp tomato paste

  • 2 tsp Worcestershire sauce

  • 2 sprigs fresh rosemary (or 1 tsp dried)

  • 2 sprigs thyme (or 1 tsp dried)

For the Vegetables:

  • 5–6 small potatoes, halved (Yukon Gold or red potatoes preferred)

  • 4–5 carrots, peeled and cut into large chunks

  • 2 stalks celery, cut into large pieces

For Gravy (optional):

  • 2 tbsp all-purpose flour or cornstarch

  • 2 tbsp water (to make a slurry)

Instructions

  1. Prepare the Roast:
    Pat the beef dry with paper towels. Season generously with salt and pepper.

  2. Sear the Meat:
    Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
    Sear roast on all sides until deeply browned (about 4–5 minutes per side). Remove and set aside.

  3. Sauté Aromatics:
    In the same pot, add onions and cook until softened (3–4 minutes). Add garlic and cook for 1 more minute.

  4. Deglaze & Add Liquid:
    Stir in tomato paste, Worcestershire sauce, and red wine (if using). Scrape up browned bits from the bottom of the pan. Add beef broth and herbs.

  5. Combine & Simmer:
    Return the roast to the pot. Cover and cook:

    • Stovetop: Simmer on low for 3–4 hours.

    • Oven: Bake covered at 325°F (160°C) for 3–4 hours.

    • Slow Cooker: Cook on LOW for 8 hours or HIGH for 5 hours.

  6. Add Vegetables:
    Add potatoes, carrots, and celery during the last 1.5–2 hours of cooking so they stay tender but not mushy.

  7. Make Gravy (optional):
    Remove the roast and vegetables. Strain the liquid and simmer it. Mix flour or cornstarch with water, stir into the liquid, and cook until thickened.

  8. Serve:
    Slice the roast, arrange with vegetables, and drizzle with gravy. Garnish with fresh parsley if desired.

Notes

  • Chuck roast is ideal for pot roast due to its marbling and tenderness when slow-cooked.

  • Substitute red wine with beef broth for a non-alcoholic version.

  • Add parsnips or turnips for more variety.

  • For extra flavor, marinate the roast overnight with olive oil, herbs, and garlic.

Tips

✅ Brown the meat well — it’s key for flavor.
✅ Always cook low and slow — tender beef takes time.
✅ Let the roast rest 10 minutes before slicing.
✅ Store leftovers in airtight containers for up to 3 days (it tastes even better the next day!).
✅ Reheat gently with a bit of broth to keep it moist.

Servings

Serves: 6
Prep Time: 20 minutes
Cook Time: 3.5–4 hours
Total Time: ~4 hours 20 minutes

Nutritional Information (per serving)

  • Calories: 520

  • Protein: 40g

  • Fat: 28g

  • Saturated Fat: 10g

  • Carbohydrates: 25g

  • Fiber: 4g

  • Sugar: 5g

  • Sodium: 750mg

Health Benefits

🌿 Protein-rich: Great for muscle repair and energy.
🥕 Nutrient-packed veggies: Provide fiber, vitamins A & C, and potassium.
💪 Iron & Zinc: From beef, essential for immune and red blood cell health.
🍲 Balanced meal: Includes protein, carbs, and vegetables in one dish.

Q&A for Pot Roast with Potatoes and Carrots

Q1: Can I make this in a slow cooker?
Yes! Sear the meat first, then add everything to your slow cooker and cook on LOW for 8 hours or HIGH for 5 hours.

Q2: What’s the best cut of beef for pot roast?
Chuck roast is the most flavorful and tender after long cooking. Brisket or rump roast also work well.

Q3: Can I add other vegetables?
Absolutely — mushrooms, parsnips, or green beans make great additions.

Q4: How do I thicken the sauce without flour?
Use cornstarch or arrowroot powder mixed with water for a gluten-free option.

Q5: How can I make it ahead of time?
Cook a day in advance and refrigerate. Reheat gently the next day — the flavors deepen overnight!

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