Here’s a classic Pot Roast with Potatoes and Carrots recipe—tender, flavorful beef cooked low and slow with hearty vegetables.
Ingredients (serves 4–6)
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- Salt and pepper, to taste
- 2–3 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute extra broth)
- 2 tbsp tomato paste
- 2 tsp dried thyme or 3–4 sprigs fresh thyme
- 2 tsp dried rosemary or 3–4 sprigs fresh rosemary
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 stalks celery, cut into chunks (optional)
Instructions
1. Preheat oven:
- 325°F (160°C).
2. Sear the roast:
- Season the beef with salt and pepper.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Sear roast on all sides until browned (about 4–5 minutes per side). Remove and set aside.
3. Sauté aromatics:
- Add onions and garlic to the pot. Sauté 2–3 minutes until fragrant.
- Stir in tomato paste and cook 1 minute.
4. Deglaze:
- Pour in red wine or a bit of broth to deglaze the pan, scraping up browned bits.
5. Add roast and broth:
- Return the roast to the pot.
- Add beef broth, thyme, rosemary, and additional seasonings.
- Bring to a simmer.
6. Roast in the oven:
- Cover with lid and bake for 2–3 hours, or until the beef is tender and easily shredded.
7. Add vegetables:
- About 45–60 minutes before the roast is done, add carrots, potatoes, and celery.
- Continue cooking until vegetables are tender.
8. Serve:
- Remove roast and vegetables from the pot.
- Optional: thicken pan juices into gravy by simmering and stirring in 1–2 tsp cornstarch slurry.
- Slice or shred the beef and serve with the vegetables and gravy.
Tips for Perfect Pot Roast
- Searing first: Locks in flavor and gives a rich brown color.
- Low and slow: Slow roasting ensures tender, juicy beef.
- Vegetable timing: Add root vegetables halfway through cooking to prevent them from overcooking.
- Make ahead: Pot roast tastes even better the next day after flavors meld.
I can also give a slow-cooker version that requires minimal effort and cooks while you go about your day.
Do you want that version?
