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Pot Roast w/Carrots & Potatoes

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This classic Pot Roast with Carrots & Potatoes is the perfect hearty meal for a cozy dinner. Tender chuck roast, simmered in a flavorful broth with carrots and Yukon Gold potatoes, creates a comforting dish that’s perfect for any occasion

Ingredients

Scale
  1. 3 lbs chuck roast
  2. 2 tablespoons olive oil
  3. 1 large onion, chopped
  4. 3 garlic cloves, minced
  5. 4 large carrots, peeled and cut into chunks
  6. 6 small Yukon Gold potatoes, halved
  7. 3 cups beef broth
  8. 1 cup red wine (optional)
  9. 2 tablespoons tomato paste
  10. 2 teaspoons Worcestershire sauce
  11. 1 teaspoon dried thyme
  12. 1 teaspoon dried rosemary
  13. Salt and pepper, to taste
  14. 2 tablespoons cornstarch (optional, for thickening)
  15. 2 tablespoons water (optional, for thickening)

Instructions

  • Preheat your oven to 325°F (165°C).
  • Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper.
  • Sear the roast on all sides until browned, about 4 minutes per side. Remove from the pot and set aside.
  • In the same pot, add onions and garlic, cooking for 2-3 minutes until softened and fragrant.
  • Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute to blend flavors.
  • Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  • Return the roast to the pot, nestling it into the liquid. Add carrots and potatoes around the meat.
  • Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
  • (Optional) For a thicker gravy, remove the meat and vegetables from the pot and keep them warm. In a small bowl, mix cornstarch and water, then stir the mixture into the cooking liquid over medium heat until thickened.
  • Serve the pot roast with vegetables, spooning gravy over the top for extra flavor.

Notes

  • For a more intense flavor, sear the roast well before cooking.
  • Red wine adds depth to the flavor, but you can skip it and use additional beef broth if preferred.
  • If you prefer a thicker gravy, use the optional cornstarch mixture to thicken the sauce.

Nutrition

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