Here’s a classic, tender pot roast with carrots and potatoes—comfort food at its best 🥕🥔🥩
Pot Roast with Carrots and Potatoes
Ingredients
- 3–4 lb chuck roast
- Salt & black pepper
- 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, for richness)
- 1 tsp dried thyme or rosemary
- 4–5 carrots, cut into chunks
- 1½–2 lb baby potatoes or quartered potatoes
Instructions
- Preheat oven
Preheat to 325°F (165°C). - Season & sear
Pat roast dry and season generously with salt and pepper.
Heat oil in a Dutch oven and sear roast on all sides until browned. - Build flavor
Remove roast briefly.
Add onion and garlic; sauté 2–3 minutes.
Stir in broth, Worcestershire, tomato paste, and herbs. - Roast
Return beef to pot. Cover tightly.
Cook in oven 2½ hours. - Add vegetables
Add carrots and potatoes around the roast.
Cover and cook 45–60 minutes more, until beef is fork-tender. - Serve
Slice or shred beef.
Spoon juices over meat and vegetables.
Tips for Perfect Pot Roast
- Chuck roast gives the best tenderness
- Low and slow is key
- Add veggies later so they don’t get mushy
- Rest meat 10 minutes before serving
Variations
- Slow cooker: Low 8 hours / High 4–5 hours
- Instant Pot: 60–70 minutes + natural release
- Onion soup mix version: Add 1 packet with broth
Want a one-pan dump version, gravy-thickened, or no-sear method?
