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Pot Roast with Carrots and Potatoes

A classic comfort dish combining tender chuck roast with sweet carrots and hearty potatoes, simmered in flavorful gravy.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb chuck roast A well-marbled cut that becomes incredibly tender when slow-cooked.
  • Salt and pepper to taste Essential for enhancing the roast’s natural flavors.
  • 2 tbsp vegetable oil For searing the meat, creating a deep, flavorful crust.
  • 1 onion, chopped Adds sweetness and depth to the dish.
  • 3 cloves garlic, minced Infuses the pot with aromatic goodness.
  • 4 carrots, peeled and cut into chunks Sweet and vibrant, they add color and nutrition.
  • 4 potatoes, peeled and cut into chunks Hearty and filling, perfect for soaking up the gravy.
  • 2 cups beef broth Provides the delicious base for the gravy.
  • 1 tbsp Worcestershire sauce Introduces a tangy umami flavor.
  • 1 tbsp tomato paste Enhances the richness of the broth.
  • 1 tsp dried thyme Delivers a subtle herbal note.
  • 1 tsp dried rosemary Complements the meat perfectly.
  • 1 bay leaf Adds a layer of complexity to the dish.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Season the chuck roast generously with salt and pepper.
  3. In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
  4. Sear the chuck roast on all sides until browned, about 4-5 minutes per side.
  5. Remove the roast and set aside. Meanwhile, add the chopped onion and cook for 3-4 minutes until softened.
  6. Add the minced garlic and cook for another minute until fragrant.
  7. Add the carrots and potatoes to the pot, stirring to combine with the onions and garlic.
  8. Pour in the beef broth, Worcestershire sauce, and tomato paste. Stir to combine.
  9. Add the dried thyme, dried rosemary, and bay leaf to the pot.
  10. Return the seared chuck roast to the pot, nestling it among the vegetables.
  11. Cover the pot with a lid and transfer it to the preheated oven.
Cooking
  1. Bake for 2.5 to 3 hours, or until the roast is tender and easily shreds with a fork.
Serving
  1. Remove the pot from the oven and discard the bay leaf.
  2. Serve the pot roast with carrots and potatoes, spooning the flavorful gravy over the top.

Notes

For extra flavor, consider simmering the vegetables in broth before adding to the roast. Try using fresh herbs and adding mushrooms for variation.