Introduction
Pot roast is the ultimate comfort food—tender, juicy beef slow-cooked with vegetables in a flavorful broth. This classic dish combines a hearty chuck roast with carrots, potatoes, and onions, all simmered together until melt-in-your-mouth perfection. It’s a one-pot meal that’s simple to prepare yet feels like a special family dinner.
Ingredients
3–4 pound chuck roast
1 pound baby carrots
1 pound small potatoes (Yukon gold or red)
1 onion, diced
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, for richer flavor)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 sprigs fresh rosemary (or 1 teaspoon dried)
2 sprigs thyme (or 1 teaspoon dried)
2 bay leaves
Salt and black pepper, to taste
Instructions
Prepare the Roast
Pat the chuck roast dry with paper towels.
Season generously with salt and black pepper.
Sear the Meat
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the roast on all sides until well browned, about 4–5 minutes per side. Remove and set aside.
Sauté Aromatics
In the same pot, add onion and garlic. Sauté for 2–3 minutes until fragrant.
Deglaze & Build Sauce
Pour in red wine (if using) to deglaze the pot, scraping up browned bits.
Stir in tomato paste and Worcestershire sauce.
Add beef broth, rosemary, thyme, and bay leaves.
Slow Cook
Return the roast to the pot.
Add carrots and potatoes around the meat.
Cover with a lid and simmer on low heat for 3–4 hours, or until the beef is fork-tender.
(Alternatively, bake in a preheated oven at 325°F/160°C for 3–4 hours.)
Serve
Discard bay leaves and herb sprigs.
Slice or shred the roast and serve with the vegetables and rich broth.
Serving Suggestions
Serve with crusty bread to soak up the delicious gravy.
Pair with a side salad for freshness.
Leftovers make amazing sandwiches or can be shredded into soups.
Tips & Variations
Make-ahead: The roast tastes even better the next day as flavors deepen.
Thicker gravy: Mix 2 tablespoons flour with 2 tablespoons water, then stir into the cooking liquid during the last 10 minutes.
Slow Cooker Option: After searing, transfer everything to a slow cooker and cook on low for 8 hours.
✨ This Pot Roast with Carrots and Potatoes is the perfect family dinner—hearty, flavorful, and comforting. With simple ingredients and slow cooking, you get a wholesome meal that feels like home.