Pot Roast w/Carrots & Potatoes

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Let’s talk comfort food. You know the kind—the dish that makes your whole house smell like Sunday afternoon and wraps you up in the coziest blanket of flavor. That’s exactly what this Pot Roast with Carrots & Potatoes does. Tender, melt-in-your-mouth beef, paired with soft, golden potatoes and sweet, roasted carrots—this recipe is a game-changer. It’s the kind of meal that feels like a hug from the inside out, perfect for those days when you need a little extra warmth and love. Trust me, you’re going to love this!

Why You’ll Love Pot Roast w/Carrots & Potatoes

This dish isn’t just about what’s on the plate; it’s about what’s in your heart (and your home) when you make it. It’s simple yet full of heart, making it a perfect fit for any occasion. Here’s why it’s a favorite:

Versatile: Whether you’re cooking for a quiet family dinner or serving up a feast for friends, this pot roast shines in any setting. The rich flavors and comforting textures make it the kind of dish people ask for time and time again.

Budget-Friendly: The ingredients are ones you probably already have in your kitchen. No need to search for something fancy—this recipe proves that simple ingredients can come together for something truly special.

Quick and Easy: Okay, okay, the cooking time might be a little long, but once it’s in the oven, you’re hands-free! You can sip wine, catch up on your favorite show, or just relax while this roast does all the work for you.

Customizable: Don’t be afraid to play with the flavors! You can add extra herbs or toss in some mushrooms if that’s your thing. The beauty of this dish is in its flexibility.

Crowd-Pleasing: There’s just something about a hearty pot roast that brings everyone together. Serve it with love, and watch it disappear. It’s a meal that’ll make you feel like a hero in the kitchen.

Ingredients

Here’s what you’ll need to create this cozy, hearty masterpiece:

Chuck Roast: The star of the show. A well-marbled chuck roast becomes incredibly tender as it cooks low and slow, absorbing all those savory flavors.

Carrots: These beauties bring a natural sweetness that balances the richness of the beef. Plus, they roast beautifully, soaking up all those delicious juices.

Potatoes: Baby potatoes, cut in half. They’re the perfect sponges for soaking up the rich, beefy gravy that simmers throughout the cook.

Onion: For that savory base that ties all the flavors together. It caramelizes and adds a wonderful depth to the dish.

Garlic: The aromatic little bite that makes everything taste just a little bit more delicious.

Beef Broth: This is the liquid gold that keeps everything moist and infuses that amazing beef flavor into every bite.

Thyme & Rosemary: Classic herbs that pair perfectly with beef. They give the roast that unmistakable savory fragrance.

Salt & Pepper: You’ll need these to season your roast and bring out the best flavors in every ingredient.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Now that we’ve got our ingredients ready, let’s dive into the steps to make this pot roast magic happen:

Preheat Your Oven

Start by preheating your oven to 325°F (165°C). We’re going low and slow for this roast, and a steady, consistent heat will make all the difference.

Brown the Roast

Season your chuck roast generously with salt and pepper. In a large oven-safe pot or Dutch oven, heat some oil over medium-high heat. Brown the roast on all sides—this step is key for locking in those flavors. The caramelization will give your roast that perfect crust.

Sauté the Aromatics

Once the roast is browned, remove it from the pot and set it aside. Add chopped onions and garlic to the same pot. Sauté for a few minutes until fragrant and soft, scraping up any delicious bits left from the roast. This is the flavor foundation of your dish!

Add the Broth and Herbs

Pour in the beef broth, then add your thyme and rosemary. Bring it to a simmer, letting those flavors meld together. This will infuse your roast with rich, savory goodness.

Roast the Potatoes and Carrots

Add your potatoes and carrots to the pot. Nestle the roast back in, making sure the vegetables are surrounding it. You want all that goodness to cook together, bathing in the savory broth.

Cook Low and Slow

Cover the pot with a tight-fitting lid and transfer it to your preheated oven. Let the roast cook for about 3-4 hours, or until the meat is fall-apart tender. Check every hour or so to ensure there’s enough liquid in the pot, adding more broth if necessary.

Rest and Serve

Once your roast is perfectly tender, remove it from the oven. Let it rest for about 10 minutes before slicing. Serve the roast with the carrots, potatoes, and that glorious gravy, and enjoy the fruits of your labor!

How to Serve Pot Roast w/Carrots & Potatoes

This dish is hearty enough to stand on its own, but here are a few suggestions to make your meal even more memorable:

Crispy Bread: Serve with a loaf of warm, crusty bread to soak up every drop of that savory gravy.

Green Salad: A fresh salad with a tangy vinaigrette cuts through the richness of the roast and adds a refreshing touch.

Sautéed Greens: A side of sautéed spinach or green beans complements the richness of the beef and adds a pop of color to the plate.

Mashed Potatoes: If you can’t get enough potatoes (who can?), mashed potatoes are a perfect match for this roast, especially with a little bit of that gravy poured over the top.

Additional Tips

Here are a few tips to ensure your pot roast is everything you dream of:

Prep Ahead: If you’re short on time, you can brown the roast and prep the vegetables the night before. Just cover and refrigerate, and then pop it in the oven when you’re ready to cook.

Herb Swap: Don’t have rosemary? Try thyme and bay leaves for a slightly different flavor.

Add Wine: A splash of red wine in the broth makes for an even richer flavor, if you’re in the mood for something a bit more decadent.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding more broth as needed to keep it moist.

Freezer-Friendly: This recipe freezes well. Let it cool, then transfer the meat and veggies into a freezer-safe container. When you’re ready to enjoy, thaw overnight in the fridge and reheat.

FAQ Section

Q1: Can I use a different cut of meat?
A1: Absolutely! While chuck roast is ideal, you can also use brisket or round roast. Just make sure it’s well-marbled for the best tenderness.

Q2: Can I make this in a slow cooker?
A2: Yes! Simply brown the roast in a skillet first, then add everything to the slow cooker and cook on low for 8 hours.

Q3: Can I make this ahead of time?
A3: You can prep the roast and vegetables the night before, then cook it the day you plan to serve it.

Q4: Can I add other vegetables?
A4: Of course! Feel free to throw in parsnips, turnips, or even some mushrooms for extra flavor and variety.

Q5: How do I reheat leftovers?
A5: Gently reheat in the oven at 300°F for about 20 minutes or in a skillet with a bit of broth to keep the meat tender.

Q6: Can I make this recipe spicier?
A6: If you like heat, add a pinch of red pepper flakes or a dash of hot sauce to the broth.

Q7: Can I cook this on the stovetop?
A7: Yes, you can simmer the pot roast on the stovetop on low heat, but you’ll need to keep an eye on it to make sure it stays tender.

Q8: Can I use regular potatoes instead of baby potatoes?
A8: Yes! Just cut them into chunks so they cook evenly.

Q9: Can I double the recipe?
A9: Absolutely. Just make sure to use a larger pot and adjust cooking times as needed.

Q10: What’s the best way to slice the roast?
A10: Always slice the roast against the grain to ensure tenderness.

Conclusion

And there you have it—your new favorite comfort food! This pot roast with carrots and potatoes is the kind of dish that makes you feel like you’re wrapped up in a big, cozy blanket. It’s simple, hearty, and full of flavor. So, grab your ingredients, preheat your oven, and let the magic of a slow-cooked roast do its thing. You won’t regret it!

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Pot Roast w/Carrots & Potatoes

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A classic, hearty dish with tender chuck roast, carrots, and Yukon Gold potatoes, slow-cooked to perfection in a savory broth. This comforting pot roast is the ideal meal for a cozy family dinner or special occasion.

  • Prep Time: 15 minutes
  • Cook Time: 3-4 hours
  • Total Time: 3 hours 15 minutes to 4 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Braising, Roasting
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  1. 3 lbs chuck roast – the perfect cut for slow cooking, resulting in tender, juicy meat
  2. 2 tablespoons olive oil – for searing the roast
  3. 1 large onion, chopped – adds flavor to the base of the dish
  4. 3 garlic cloves, minced – infuses the broth with aromatic depth
  5. 4 large carrots, peeled and cut into chunks – sweet and tender when cooked in the broth
  6. 6 small Yukon Gold potatoes, halved – buttery, smooth potatoes complement the rich roast
  7. 3 cups beef broth – forms the savory base for the sauce
  8. 1 cup red wine (optional) – adds richness and depth to the sauce
  9. 2 tablespoons tomato paste – for a deeper, richer flavor
  10. 2 teaspoons Worcestershire sauce – enhances the savory profile
  11. 1 teaspoon dried thyme – earthy and aromatic
  12. 1 teaspoon dried rosemary – fragrant, woodsy seasoning
  13. Salt and pepper, to taste – to season the roast and vegetables
  14. 2 tablespoons cornstarch (optional, for thickening) – for a thicker gravy
  15. 2 tablespoons water (optional, for thickening) – to make the cornstarch slurry

Instructions

  • Preheat the oven to 325°F (165°C).
  • Sear the Roast: 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.
  • Cook the Vegetables: In the same pot, add onions and garlic. Cook for 2-3 minutes until softened and fragrant.
  • Add Flavor: Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute to blend the flavors.
  • Add Liquids: Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  • Return the Roast: Place the roast back into the pot, nestling it into the liquid. Add carrots and potatoes around the meat.
  • Slow Cook: Cover the pot with a lid and transfer it to the oven. Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
  • Thicken the Gravy (Optional): For a thicker gravy, remove the meat and vegetables from the pot. Mix cornstarch and water in a small bowl, then stir into the cooking liquid over medium heat until thickened.
  • Serve: Slice or shred the roast and serve with vegetables, spooning gravy over the top.

Notes

  • If you don’t have red wine, you can omit it or substitute with more beef broth.
  • This dish can also be made in a slow cooker on low for 7-8 hours.
  • For a thicker sauce, you can add more cornstarch and water as needed.

Nutrition

  • Serving Size: 1 serving (1/6 of the total recipe)
  • Calories: 450
  • Sugar: 6g
  • Sodium: 850mg
  • Fat: 21g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 40g
  • Cholesterol: 90mg

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