Pot Roast with Potatoes and Carrots

Description

A classic comfort dish that warms both the kitchen and the soul! This Pot Roast with Potatoes and Carrots features a tender, slow-cooked beef roast infused with herbs, garlic, and onions, all simmered in a rich, savory gravy. The carrots and potatoes soak up all that flavor, becoming melt-in-your-mouth delicious. Perfect for cozy family dinners, Sunday meals, or special gatherings.

Ingredients For Pot Roast with Potatoes and Carrots

For the Roast:

3–4 lbs (1.3–1.8 kg) beef chuck roast
2 tbsp olive oil or vegetable oil
Salt and freshly ground black pepper, to taste
1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
1 cup water (or additional broth)
1 tbsp Worcestershire sauce
2 tsp dried thyme or 3 sprigs fresh thyme
2 bay leaves

For the Vegetables:

4 medium carrots, peeled and cut into chunks
4 medium potatoes, peeled and quartered (Yukon gold or red potatoes work best)
Optional: 2 celery stalks, chopped

For Gravy (optional but delicious):

2 tbsp all-purpose flour
2 tbsp butter or drippings from roast
1–1½ cups cooking liquid from the roast

Instructions

Sear the Roast:
Pat the beef dry with paper towels and season generously with salt and pepper.
Heat oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.
Sauté Aromatics:
In the same pot, add onions and garlic. Sauté until fragrant and lightly golden.
Deglaze the Pot:
Pour in beef broth and Worcestershire sauce, scraping up browned bits from the bottom for extra flavor.
Add Roast and Simmer:
Return the roast to the pot. Add water, thyme, and bay leaves. Cover tightly with a lid.
- Oven Method: Bake at 325°F (160°C) for about 3–3½ hours.
- Stovetop Method: Simmer on low for 3–3½ hours, turning occasionally.
Add Vegetables:
Add carrots and potatoes during the last hour of cooking. Continue until the beef is fork-tender and the veggies are soft.
Make the Gravy (optional):
In a saucepan, melt butter and whisk in flour to make a roux. Slowly whisk in 1–1½ cups of strained cooking liquid. Simmer until thickened, about 3–5 minutes.
Serve:
Slice or shred the roast. Serve with the carrots, potatoes, and a drizzle of rich gravy on top.

Notes

Chuck roast is ideal because it becomes tender and flavorful with slow cooking.
For added depth, add a splash of red wine before simmering.
Leftovers taste even better the next day—store in the fridge for up to 3 days.
You can use a slow cooker: Cook on Low for 8–9 hours or High for 4–5 hours.

Tips

Brown the meat well — that’s where much of the flavor begins.
Cut the vegetables into large chunks so they don’t turn mushy.
Use fresh herbs if available; they add a wonderful aroma.
Deglaze the pot properly to lift all those caramelized bits.

Servings

🍽️ Serves 6–8 people

Nutritional Information (Per Serving)

Calories: ~450
Protein: 38g
Carbohydrates: 20g
Fat: 22g
Fiber: 3g
Sodium: 600mg

(Values are approximate and may vary by ingredients used.)

Health Benefits

High Protein: Excellent for muscle repair and energy.
Rich in Vitamins: Carrots provide Vitamin A for vision; potatoes offer potassium for heart health.
Iron & Zinc: From the beef, supporting immune and red blood cell function.
Comfort Food with Nutrition: Slow-cooked method reduces the need for added fats.

Q & A

Q: Can I use a different cut of meat?
A: Yes, brisket or bottom round can also work, but chuck roast offers the best tenderness and flavor.

Q: Can I make this in advance?
A: Absolutely! It tastes even better the next day as the flavors deepen.

Q: How can I make it gluten-free?
A: Use cornstarch or gluten-free flour for the gravy thickener.

Q: Can I add other vegetables?
A: Yes! Parsnips, turnips, or even sweet potatoes add a fun twist.

Q: What can I serve it with?
A: Serve with crusty bread, steamed green beans, or a crisp garden salad for a complete meal.