Ahhh yes 😍 Pot Roast with Carrots and Potatoes—the ultimate comfort meal. Tender, fall-apart beef, soft potatoes, sweet carrots, and rich gravy. Classic and perfect every time.
🍖 Pot Roast with Carrots & Potatoes
Serves 6–8
Ingredients
- 3–4 lb chuck roast
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste (optional, adds depth)
- 1 tsp dried thyme or rosemary
- 1 lb baby carrots (or large carrots, chunked)
- 1½–2 lbs potatoes (Yukon gold or red), chunked
Instructions (Oven Method)
1️⃣ Preheat & season
- Preheat oven to 325°F (165°C)
- Season roast generously with salt and pepper
2️⃣ Sear the roast
- Heat oil in a large Dutch oven over medium-high
- Sear roast 3–4 minutes per side until deeply browned
- Remove and set aside
3️⃣ Build flavor
- Add onions to pot, cook until soft
- Stir in garlic (30 seconds)
- Add beef broth, Worcestershire, tomato paste, and herbs
- Scrape up browned bits
4️⃣ Roast
- Return beef to pot
- Cover and bake 2½ hours
5️⃣ Add vegetables
- Add carrots and potatoes around the roast
- Cover and bake 45–60 minutes more until tender
6️⃣ Serve
- Remove roast and slice or shred
- Spoon gravy over meat and vegetables
🔥 Slow Cooker Option
- Sear roast first (recommended)
- Add all ingredients to slow cooker
- Cook LOW 8–9 hours or HIGH 4–5 hours
Pro Tips
- Chuck roast is best for tenderness
- Low and slow cooking = fall-apart meat
- Add potatoes later so they don’t get mushy
- Let roast rest 10 minutes before slicing
Variations
🍄 Add mushrooms for extra richness
🧄 Add whole garlic cloves
🌿 Use fresh herbs for deeper flavor
🍷 Swap 1 cup broth for red wine
If you want, I can give you a super-rich gravy version, Mississippi-style pot roast, or pressure cooker/Instant Pot method 😌🍖🥕🥔
