Pot Roast with Potatoes and Carrots

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Description

This classic comfort dish features tender, slow-cooked beef roast infused with savory herbs, garlic, and onions, surrounded by melt-in-your-mouth potatoes and sweet carrots. Perfect for Sunday dinners, family gatherings, or meal prep, this one-pot dish is hearty, filling, and full of flavor.

Ingredients For Pot Roast with Potatoes and Carrots

  • 3–4 lb beef chuck roast

  • 2 tbsp olive oil

  • 1 large onion, sliced

  • 4 garlic cloves, minced

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

  • 5–6 small Yukon gold or red potatoes, halved

  • 3 cups beef broth (or stock)

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

  • 2 tbsp tomato paste

  • 2 tsp Worcestershire sauce

  • 2 tsp dried thyme (or 3 sprigs fresh thyme)

  • 2 tsp dried rosemary (or 2 sprigs fresh rosemary)

  • 2 bay leaves

  • Salt and black pepper, to taste

 Instructions

  1. Season the roast generously with salt and pepper.

  2. Sear the meat: Heat olive oil in a large Dutch oven or heavy pot. Brown roast on all sides, 4–5 minutes per side. Remove and set aside.

  3. Sauté aromatics: Add onions and garlic, cooking until fragrant. Stir in tomato paste.

  4. Deglaze: Pour in red wine (if using), scraping up browned bits. Let it reduce slightly.

  5. Add broth & herbs: Stir in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

  6. Combine: Return roast to pot, cover, and simmer on low heat for 3–4 hours (or bake at 300°F / 150°C for 3–4 hours).

  7. Add vegetables: After 2 hours, add potatoes and carrots. Continue cooking until roast is fork-tender and vegetables are soft.

  8. Serve: Remove herbs and bay leaves, slice the roast, and serve with vegetables and rich pan juices.

 Notes

  • A Dutch oven is ideal, but you can also make this in a slow cooker (8 hrs on low).

  • For extra richness, add a splash of balsamic vinegar before cooking.

  • Leftovers taste even better the next day!

Tips

  • Use a chuck roast or brisket for best results; they become tender with slow cooking.

  • Always sear the meat—it deepens flavor.

  • If using a slow cooker, reduce broth by 1 cup to avoid excess liquid.

  • Thicken juices into a gravy by whisking in 1 tbsp cornstarch + 2 tbsp water at the end.

 Servings

  • Serves 6–8 people

  • Portion: About 1 cup beef with 1 cup vegetables

Nutritional Info (per serving, approx.)

  • Calories: 480

  • Protein: 38g

  • Fat: 24g

  • Carbs: 28g

  • Fiber: 4g

  • Sodium: 750mg

Health Benefits

  • Protein-rich: Supports muscle repair and energy.

  • Iron & Zinc: From beef, great for blood health and immunity.

  • Potatoes & Carrots: Add fiber, potassium, and beta-carotene (vitamin A).

  • One-pot balanced meal: Contains protein, carbs, and veggies in harmony.

 Q&A

Q: Can I use a different cut of beef?
A: Yes—brisket or bottom round roast also work, though chuck roast is preferred.

Q: How do I make it gluten-free?
A: The recipe is naturally gluten-free—just ensure Worcestershire sauce is GF-certified.

Q: Can I freeze leftovers?
A: Absolutely. Cool completely, store in airtight containers, and freeze for up to 3 months. Reheat gently.

Q: What can I serve it with?
A: It’s complete on its own, but you can add crusty bread, green beans, or a side salad.

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