Pot Roast with Potatoes and Carrots

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Description

This classic Pot Roast with Potatoes and Carrots is the ultimate comfort food — a tender, slow-cooked beef roast simmered in a rich, flavorful broth with hearty vegetables. The beef becomes melt-in-your-mouth delicious while the potatoes and carrots soak up the savory juices. Perfect for Sunday dinners or cozy family meals!

Ingredients For Pot Roast with Potatoes and Carrots

Serves: 6
Prep Time: 15 minutes
Cook Time: 3–4 hours (oven) or 8 hours (slow cooker)

  • 3–4 lb (1.5–2 kg) chuck roast or shoulder roast

  • 1 tbsp olive oil

  • Salt and freshly ground black pepper, to taste

  • 1 tsp garlic powder

  • 1 large onion, sliced

  • 4 cloves garlic, minced

  • 4 large carrots, cut into chunks

  • 4–5 medium potatoes, halved or quartered

  • 2 cups beef broth

  • 1 cup red wine (optional, can replace with extra broth)

  • 2 tbsp tomato paste

  • 2 sprigs fresh rosemary (or 1 tsp dried)

  • 2 sprigs thyme (or 1 tsp dried)

  • 2 tbsp Worcestershire sauce

  • 1 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)

Instructions

🕯️ Oven Method

  1. Preheat Oven: to 325°F (160°C).

  2. Season & Sear the Beef:

    • Pat the roast dry, season generously with salt, pepper, and garlic powder.

    • Heat olive oil in a large Dutch oven over medium-high heat.

    • Sear roast 3–4 minutes per side until browned. Remove and set aside.

  3. Sauté Aromatics:

    • In the same pot, add onions and garlic. Cook 2–3 minutes until fragrant.

  4. Deglaze:

    • Pour in red wine (or broth) to deglaze the pot, scraping brown bits from the bottom.

    • Stir in tomato paste and Worcestershire sauce.

  5. Add Vegetables & Broth:

    • Return roast to pot, add carrots, potatoes, herbs, and broth.

    • Cover tightly with a lid.

  6. Roast:

    • Bake for 3–4 hours or until beef is tender and falls apart easily with a fork.

  7. Thicken Sauce (Optional):

    • Remove meat and vegetables. Stir in cornstarch slurry into liquid, simmer on stove until thickened.

  8. Serve:

    • Slice roast and serve with the rich gravy over potatoes and carrots.

🐢 Slow Cooker Method

  • Sear beef as above, then transfer to slow cooker.

  • Add all remaining ingredients.

  • Cook on LOW for 8 hours or HIGH for 4–5 hours until tender.

Notes

  • Chuck roast gives the best texture and flavor for pot roast.

  • You can use baby potatoes and baby carrots for convenience.

  • Leftovers reheat beautifully — flavor deepens the next day.

  • Add mushrooms or celery for extra depth.

Tips

  • Brown the beef well — it adds amazing flavor to the sauce.

  • Don’t skip deglazing; those browned bits make the gravy rich.

  • If cooking in the oven, check occasionally to ensure enough liquid remains. Add extra broth if needed.

  • Let the roast rest 10 minutes before slicing.

Serving Suggestion

Serve with:

  • Warm dinner rolls or crusty bread

  • A side salad or green beans

  • A drizzle of pan gravy over everything!

Nutritional Information (per serving, approx.)

  • Calories: 520

  • Protein: 38g

  • Fat: 24g

  • Carbohydrates: 30g

  • Fiber: 4g

  • Sodium: 780mg

  • Sugar: 4g

Health Benefits

  • High in protein – supports muscle repair and energy.

  • Rich in iron and B vitamins from beef.

  • Vegetables add fiber, potassium, and antioxidants.

  • Slow-cooked method retains nutrients and creates easy digestion.

Q & A

Q1: Can I make this ahead of time?
Yes! It tastes even better the next day. Store in the fridge for up to 3 days or freeze for 2 months.

Q2: Can I use another cut of beef?
Yes — brisket or bottom round works, though chuck roast stays juiciest.

Q3: How can I make it gluten-free?
Use gluten-free Worcestershire sauce and cornstarch to thicken instead of flour.

Q4: Can I add more vegetables?
Absolutely! Turnips, parsnips, or celery root are excellent additions.

Q5: What if I don’t have wine?
Use extra beef broth with a splash of balsamic vinegar for similar depth.

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