Here’s a classic, hearty recipe for Pot Roast with Potatoes and Carrots — fork-tender beef, rich savory gravy, and perfectly cooked vegetables. It’s the ultimate comfort food!
🍖 Pot Roast with Potatoes and Carrots
Ingredients:
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3–4 lb chuck roast (or brisket or round roast)
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Salt & black pepper, to taste
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2 tablespoons olive oil
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1 large onion, chopped
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4 cloves garlic, minced
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2 tablespoons tomato paste (optional, for richness)
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2 cups beef broth (low sodium preferred)
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1 cup red wine or additional broth
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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4 large carrots, peeled and cut into chunks
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4–5 medium potatoes, peeled and cut into large chunks
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2 bay leaves
🧑🍳 Instructions:
1. Season & Sear the Roast:
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Pat the roast dry with paper towels. Season generously with salt and pepper.
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Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
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Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
2. Build the Flavor:
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In the same pot, add chopped onion and cook until softened (about 3–4 minutes).
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Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
3. Deglaze:
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Pour in red wine (or broth) to deglaze the pot, scraping up any browned bits.
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Add beef broth, Worcestershire, thyme, rosemary, and bay leaves. Stir.
4. Return Roast & Add Veggies:
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Return the roast to the pot. Cover and roast in a preheated oven at 300°F (150°C) for 3 to 4 hours, or until fork-tender.
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After about 2 hours, add carrots and potatoes around the roast. Cover and return to oven for the remaining time.
5. Finish & Serve:
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Remove roast and veggies. Let rest for 10 minutes before slicing.
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Optional: Skim fat and simmer juices on the stove to reduce into a gravy, or thicken with a cornstarch slurry.
🥣 Serving Suggestions:
Serve warm with crusty bread, over mashed potatoes, or with the pan gravy drizzled on top.
