Pot Roast with Potatoes and Carrots!

🥩 Pot Roast with Potatoes and Carrots

⏱ Time

• Prep: 15 minutes

• Cook: 3–4 hours (oven)

• Total: ~3½–4½ hours

🍽 Servings

• 4–6 servings

🧾 Ingredients

• 3–4 lb (1.4–1.8 kg) beef chuck roast

• Salt & black pepper, to taste

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 2 cups beef broth

• 1 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 1½ lb baby potatoes (or quartered potatoes)

• 4–5 carrots, cut into chunks

• 1 tbsp cornstarch + 2 tbsp water (optional, for gravy)

👩‍🍳 Instructions

1️⃣ Preheat & season

1. Preheat oven to 325°F (165°C).

2. Pat roast dry and season generously with salt and pepper.

2️⃣ Sear the roast

1. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

2. Sear roast 3–4 minutes per side until browned.

3. Remove roast and set aside.

3️⃣ Build the flavor

1. Add onion to the pot and cook until softened.

2. Stir in garlic and cook 30 seconds.

3. Add tomato paste and cook 1 minute.

4. Pour in beef broth and Worcestershire sauce, scraping up browned bits.

5. Add thyme, rosemary, and bay leaves.

4️⃣ Slow roast

1. Return roast to the pot.

2. Cover and place in oven.

3. Cook for 2½ hours.

5️⃣ Add vegetables

1. Add potatoes and carrots around the roast.

2. Cover and cook another 45–60 minutes, until beef is fork-tender.

6️⃣ Make gravy (optional)

1. Remove roast and vegetables.

2. Bring liquid to a simmer on the stove.

3. Stir in cornstarch slurry and cook until thickened.

7️⃣ Serve

Slice or shred roast and serve with potatoes, carrots, and gravy.

❓ Q & A – Common Questions

Q: What’s the best cut of beef for pot roast?

A: Chuck roast is ideal because it becomes tender during slow cooking.

Q: Can I make this in a slow cooker?

A: Yes!

• Sear first, then cook on LOW 8 hours or HIGH 4–5 hours.

Q: Can I use a pressure cooker or Instant Pot?

A: Yes. Cook on HIGH pressure for 60 minutes, natural release 15 minutes.

Q: Why is my roast tough?

A: It needs more time. Tough roast means the connective tissue hasn’t broken down yet.

Q: When should I add the vegetables?

A: Adding them later keeps them from turning mushy.

Q: Can I add other vegetables?

A: Yes! Try:

• Celery

• Mushrooms

• Parsnips

• Turnips

Q: How do I store leftovers?

A:

• Fridge: up to 4 days

• Freezer: up to 3 months.