Pot Roast with Potatoes and Carrots – The Ultimate One-Pot Comfort Classic
Slow-cooked to perfection, this hearty pot roast is fall-apart tender with rich flavor, buttery potatoes, and sweet carrots soaking up every savory drop of the gravy. A soul-warming dish that never goes out of style!
Ingredients:
- 3–4 lb (1.5–2 kg) beef chuck roast
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 2 tbsp olive oil
- 1 onion, sliced
- 4 cloves garlic, crushed
- 4 large carrots, peeled and cut into chunks
- 5–6 medium potatoes, halved
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme or rosemary
- Optional: 1 tbsp cornstarch + 2 tbsp water for thickening gravy
structions:
Season the roast generously with salt, pepper, and garlic powder. In a large pot or Dutch oven, heat oil over medium-high and sear the roast on all sides until browned.
Remove roast and set aside. In the same pot, sauté onions and garlic for 2–3 minutes.
Stir in tomato paste, then add beef broth, Worcestershire sauce, and herbs. Place roast back into the pot.
Arrange carrots and potatoes around the roast. Cover tightly with lid.
Cook on low heat for 3–4 hours (stovetop) or bake in the oven at 160°C (325°F) for 3–3.5 hours until meat is fork-tender.
To thicken gravy, remove roast and veggies, then stir in a cornstarch slurry over medium heat until thickened.
Serve roast sliced or shredded with potatoes, carrots, and spoonfuls of that rich, warm gravy.
Tips:
- For extra flavor, add a splash of red wine to the broth.
- Want it faster? Use a pressure cooker for 60–70 minutes.
- Leftovers make amazing sandwiches or shepherd’s pie!
FAQs:
Q: Can I use a different cut of beef?
A: Yes, brisket or bottom round work, but chuck is the most flavorful and tender.
Q: Can I make this in a slow cooker?
A: Absolutely! Cook on low for 8–9 hours or high for 5–6 hours.
Q: Do I need to peel the potatoes?
A: No need—just scrub well if using baby or red potatoes for a rustic touch.
