Pot Roast with Potatoes and Carrots

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Description

This classic pot roast is slow-cooked to perfection, featuring melt-in-your-mouth beef, tender potatoes, and sweet carrots, all infused with a savory, rich gravy. It’s the ultimate comfort food — hearty, wholesome, and perfect for Sunday dinners or holiday gatherings. With just a little prep, your oven or slow cooker does all the magic!

Ingredients For Pot Roast with Potatoes and Carrots

  • 3–4 lbs chuck roast (or brisket/rump roast)

  • 2 tbsp olive oil (or vegetable oil)

  • 1 large onion, sliced

  • 4 cloves garlic, minced

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

  • 4–5 medium potatoes, peeled & halved

  • 2 cups beef broth (or stock)

  • 1 cup red wine (optional, or replace with more broth)

  • 2 tbsp tomato paste

  • 2 tbsp Worcestershire sauce

  • 2 tsp dried thyme (or 4 sprigs fresh)

  • 2 tsp dried rosemary (or 3 sprigs fresh)

  • 2 bay leaves

  • Salt & pepper, to taste

Instructions

  1. Sear the Beef – Pat the roast dry, season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 4–5 minutes per side).

  2. Add Aromatics – Remove roast, sauté onions and garlic until fragrant. Stir in tomato paste and Worcestershire sauce.

  3. Deglaze – Pour in red wine (if using), scraping browned bits from the pot. Simmer 2 minutes.

  4. Slow Cook – Add beef broth, thyme, rosemary, and bay leaves. Return roast to the pot. Cover with lid.

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

    • Slow Cooker: Cook on LOW 8–9 hours or HIGH 4–5 hours.

  5. Add Vegetables – Halfway through cooking, add potatoes and carrots around the roast. Continue cooking until beef is fork-tender.

  6. Serve – Remove roast, slice or shred. Discard bay leaves. Serve with potatoes, carrots, and pan gravy.

Notes

  • Chuck roast is the best cut for pot roast due to its marbling and tenderness after slow cooking.

  • You can thicken the gravy by whisking 2 tbsp cornstarch with 2 tbsp cold water, then stirring it into the pot juices.

  • Add celery, parsnips, or mushrooms for extra flavor.

Tips

  • Rest the meat before slicing to keep juices in.

  • For richer flavor, sear vegetables slightly before adding.

  • If short on time, pressure cook for 60–70 minutes instead of slow cooking.

  • Always taste and adjust seasoning at the end.

Servings

6–8 servings (depending on roast size and appetite).

Nutritional Info (per serving, based on 6 servings)

  • Calories: ~480

  • Protein: 38g

  • Carbs: 25g

  • Fat: 22g

  • Fiber: 4g

  • Sodium: 720mg

(Values may vary depending on ingredients used)

Benefits

  • High in protein for muscle repair.

  • Root vegetables provide fiber, vitamins A & C, and potassium.

  • Slow-cooked meal – easy to prepare ahead, makes family dining stress-free.

  • Comfort food – warm, hearty, and satisfying.

Q & A

Q: Can I make this the night before?
A: Yes! Pot roast tastes even better the next day as flavors deepen. Store in the fridge and reheat gently.

Q: Do I need wine?
A: No, you can replace with beef broth. Wine just adds richness.

Q: Can I freeze leftovers?
A: Absolutely! Store in airtight containers up to 3 months.

Q: What’s the best cut of beef for pot roast?
A: Chuck roast is ideal, but brisket and rump roast also work well.

Q: How do I stop the potatoes from getting mushy?
A: Cut them into larger chunks and add them halfway through cooking.

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