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Pot Roast with Potatoes and Carrot

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Pot Roast with Potatoes and Carrots is the ultimate comfort food, featuring slow-cooked, tender beef infused with rich flavors from herbs, broth, and vegetables. This one-pot meal is hearty, satisfying, and perfect for family dinners or special gatherings. The potatoes and carrots soak up the savory juices, making every bite melt-in-your-mouth delicious. Whether cooked on the stovetop, in the oven, or in a slow cooker, this classic dish is easy to prepare and always a crowd-pleaser.

Ingredients

  • 3–4 lb beef chuck roast
  • 4 large potatoes, peeled and cut into chunks
  • 4 medium carrots, peeled and cut into chunks
  • 1 large onion, quartered
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • 2 tbsp olive oil
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 2 tbsp all-purpose flour (for thickening, optional)

Instructions

  • Prepare the roast: Pat the beef chuck roast dry and season with salt and pepper.
  • Sear the roast: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef for 4-5 minutes per side until browned. Remove from the pot.
  • Cook the vegetables: In the same pot, add onions, carrots, and potatoes. Cook for 2-3 minutes to enhance flavor.
  • Deglaze: Add garlic, then pour in red wine (if using) and beef broth, scraping up browned bits from the bottom.
  • Simmer: Return the roast to the pot, add thyme, rosemary, bay leaf, and extra salt and pepper. Cover and simmer on low for 3-4 hours (or bake at 325°F for the same time).
  • Thicken the sauce (optional): Remove the roast and vegetables. Mix 2 tbsp flour with water, whisk into the sauce, and simmer for 5-10 minutes until thickened.
  • Serve: Slice or shred the roast, serve with potatoes, carrots, and gravy. Garnish with fresh herbs if desired.

Notes

  • Slow Cooker Option: Follow the same steps for searing, then cook on low for 6-8 hours in a slow cooker.
  • Vegetable Variations: Add parsnips, turnips, or celery for more flavor.
  • Make-Ahead: Pot roast tastes even better the next day. Store in the fridge and reheat before serving.
  • Thicker Gravy: Use a flour or cornstarch slurry to thicken the sauce.

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