Introduction A hearty pot roast with potatoes and carrots is the perfect comfort food for family dinners. Slow-cooked until the beef is tender and flavorful, this classic recipe brings together rich beef, savory vegetables, and aromatic herbs in one delicious dish. It’s a simple, wholesome, and satisfying meal that never goes out of style. Ingredients 3 to 4 pounds beef chuck roast (or another suitable cut like brisket or round) 6 medium-sized potatoes, peeled and quartered 4 large carrots, peeled and cut into chunks 1 large onion, quartered 3 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 BeefPat the roast dry and season it generously with salt and black pepper. Sear the RoastHeat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4–5 minutes per side. Remove and set aside. Cook the AromaticsIn the same pot, add onion and garlic. Cook for 2–3 minutes until fragrant. Deglaze the PotPour in the red wine (if using) and scrape up any browned bits from the bottom. Stir in tomato paste and Worcestershire sauce. Build the BaseAdd beef broth, rosemary, thyme, and bay leaves. Stir to combine. Add Vegetables & RoastPlace the beef back into the pot. Add potatoes and carrots around the roast. Cover with a lid and simmer on low heat for 3–4 hours, or until the beef is fork-tender.(Alternatively, bake in the oven at 325°F/160°C for 3–4 hours.) Finish & ServeRemove the bay leaves and herb sprigs. Slice or shred the beef and serve it alongside the potatoes, carrots, and savory gravy. Serving Suggestions Serve with crusty bread to soak up the flavorful juices. Add a side of roasted green beans or a fresh salad for balance. Leftovers taste even better the next day—perfect for sandwiches or stews. Tips & Variations Gravy option: For a thicker sauce, whisk 2 tablespoons cornstarch with 2 tablespoons water and stir into the pot during the last 10 minutes of cooking. Slow cooker method: After searing the roast, transfer everything to a slow cooker and cook on low for 8–9 hours. Vegetable swap: Add parsnips or turnips for extra flavor. ✨ This Pot Roast with Potatoes and Carrots is a timeless recipe that’s simple, hearty, and guaranteed to bring warmth to your table. Perfect for Sunday dinners, special gatherings, or any night you want a satisfying, home-cooked meal.
Pot Roast with Potatoes and Carrots
