Dinner

Pot Roast with Carrots and Potatoes

Name: Pot Roast with Carrots and Potatoes
Prep time: 20 min
Cook time: 3 h 10 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 3 lb 3–4 chuck roast; 2 tbsp olive oil; 1 large onion, sliced; 4 cloves garlic, minced; 4 large carrots, peeled and cut into chunks; 4 medium potatoes, peeled and cut into large chunks; 3 cups beef broth; 1 cup red wine; 2 tbsp tomato paste; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 bay leaves; Salt and black pepper, to taste

Servings: 6 Total Time: 3 hrs 30 mins Difficulty: Beginner

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Introduction

Pot Roast with Carrots and Potatoes is the definition of classic, slow-cooked comfort food. A tender, juicy roast is braised for hours with onions, carrots, potatoes, and aromatic herbs in a savory broth until everything melts together into rich, soul-warming perfection.

This dish is beloved across generations for good reason—it transforms a humble cut of beef into a feast that feels both rustic and elegant. The vegetables soak up the rich beefy flavor, and the roast becomes fork-tender, making it the ultimate centerpiece for a cozy family meal.

Why I Love This Recipe

I love this recipe because it’s comfort in every bite. The beef becomes melt-in-your-mouth tender, the carrots and potatoes are infused with deep savory flavors, and the sauce doubles as the perfect gravy. It’s the kind of dish that makes your home smell amazing all afternoon, and sitting down to eat it feels special no matter the occasion. Plus, leftovers are just as delicious—if not better—the next day.

Why It’s a Must-Try Dish

Classic Comfort Food: A hearty, wholesome meal.
One-Pot Wonder: Meat, vegetables, and gravy all cook together.
Perfect for Gatherings: Feeds a family or small group easily.
Rich Flavor: Slow cooking unlocks incredible depth.
Make-Ahead Friendly: Tastes even better reheated.

Preparation & Cooking Time

Prep Time: 20 minutes
Cook Time: 3–4 hours (oven or stovetop) / 8 hours (slow cooker)
Total Time: 3.5–4.5 hours
Servings: 6 servings
Calories: ~450–500 per serving

Cuisine & Course

Cuisine: American
Course: Main Course, Dinner

Ingredients

For the Pot Roast:

3–4 lb chuck roast (or brisket, rump roast)
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into large chunks
3 cups beef broth
1 cup red wine (optional, can use extra broth)
2 tbsp tomato paste
2 sprigs fresh rosemary (or 1 tsp dried)
2 sprigs fresh thyme (or 1 tsp dried)
2 bay leaves
Salt and black pepper, to taste

Simple Cooking Directions

Sear roast for flavor.
Add vegetables, broth, wine, and herbs.
Cover and slow-cook until meat is tender.
Serve roast sliced with carrots, potatoes, and gravy.

Step-by-Step Preparation Method

Preheat Oven: Preheat oven to 325°F (165°C).
Season Roast: Generously season beef with salt and pepper.
Sear Meat: In a large Dutch oven, heat olive oil over medium-high heat. Sear roast on all sides until browned (4–5 minutes per side). Remove and set aside.
Sauté Aromatics: Add onion and garlic to the pot, sauté for 2–3 minutes until softened. Stir in tomato paste.
Deglaze: Pour in red wine, scraping up browned bits from the bottom. Let it simmer for 2 minutes.
Add Broth & Herbs: Pour in beef broth, then add rosemary, thyme, and bay leaves. Stir well.
Return Roast: Place seared roast back into the pot. Add carrots and potatoes around it.
Cook Low & Slow: Cover with lid and place in oven. Cook for 3–4 hours, until roast is fork-tender. (Alternatively, simmer on stovetop on low heat or cook in slow cooker on low for 8 hours.)
Serve: Remove roast, slice or shred. Discard herbs and bay leaves. Serve with carrots, potatoes, and ladle sauce over top.

How to Serve

Serve roast slices with carrots and potatoes on the side.
Drizzle with pan juices or thicken with flour/cornstarch slurry for a rich gravy.
Pair with warm dinner rolls to soak up the sauce.
Add a crisp green salad for balance.

Additional Recipe Tips

Sear the roast well—this adds deep flavor to the dish.
Don’t rush the cooking—low and slow is key to tenderness.
Cut vegetables into large chunks so they don’t overcook.
Strain and thicken liquid to make gravy if desired.
Let roast rest for 10 minutes before slicing.

Variations

Slow Cooker Pot Roast: Cook on low 8 hours or high 4–5 hours.
Instant Pot Version: Pressure cook for 60–70 minutes, natural release.
Herb Variation: Use oregano, sage, or bay instead of rosemary/thyme.
Extra Veggies: Add parsnips, turnips, or mushrooms.
Lighter Version: Use leaner cuts of beef (though less tender).

Freezing & Storage

Storage: Keep leftovers in airtight containers in fridge for up to 4 days.
Freezing: Cool completely, store in freezer-safe containers for up to 3 months.
Reheating: Thaw overnight in fridge. Reheat in oven at 325°F (165°C) until warmed through, or microwave individual portions.

Special Equipment Needed

Dutch oven or heavy oven-safe pot with lid (for oven method)
Slow cooker (for set-and-forget method)
Tongs (for searing)
Ladle (for serving sauce)

Conclusion

Pot Roast with Carrots and Potatoes is the ultimate comfort food classic: hearty, flavorful, and satisfying. With tender beef, perfectly cooked vegetables, and a savory broth-turned-gravy, it’s a dish that makes every dinner feel like a celebration. Perfect for Sunday family meals, special occasions, or even meal prep, this recipe is one you’ll treasure and return to again and again.

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