Pot Roast with Potatoes and Carrots!

Pot Roast with Potatoes and Carrots

Ingredients (serves 4–6)

• 3–4 lb chuck roast

• Salt & black pepper

• 2 tbsp olive oil

• 1 large onion, sliced

• 3–4 cloves garlic, smashed

• 3 cups beef broth

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 1 tsp dried thyme or rosemary

• 1 bay leaf

• 1½ lb baby potatoes (or chunked Yukon Golds)

• 4–5 carrots, peeled and cut into large pieces

Optional upgrades

• 1 cup red wine (replace 1 cup broth)

• Fresh herbs (thyme/rosemary sprigs)

How to make it (oven method)

1. Season & sear
   Pat roast dry and season generously with salt and pepper.
   Heat oil in a Dutch oven over medium-high. Sear roast 3–4 minutes per side until deeply browned. Remove.

2. Build the base
   Add onion to the pot, cook until soft. Stir in garlic and tomato paste; cook 1 minute.

3. Deglaze & braise
   Add broth, Worcestershire, herbs, and bay leaf (and wine if using). Scrape up browned bits.
   Return roast to pot.

4. Slow cook
   Cover and bake at 160°C / 325°F for 2½ hours.

5. Add vegetables
   Nestle potatoes and carrots around the roast. Cover and cook 45–60 minutes more until everything is tender.

6. Rest & serve
   Remove bay leaf. Let roast rest 10 minutes, then shred or slice. Spoon gravy over everything.

Pro tips

• Chuck roast only—lean cuts won’t get tender

• Big veggie chunks so they don’t fall apart

• Taste the gravy at the end and adjust salt