Pot Roast with Potatoes and Carrots

There’s so much to adore about Pot Roast with Potatoes and Carrots. Here’s why it’s a must-try:

1. Hearty and Filling : Packed with tender beef, potatoes, carrots, and a flavorful broth, this dish is a complete meal in one pot.
2. Comfort Food at Its Best : The slow-cooking process ensures the meat is melt-in-your-mouth tender and the flavors are deeply infused.
3. Customizable : Add herbs, spices, or other veggies to tailor it to your taste.
4. One-Pot Wonder : Minimal cleanup makes this dish as convenient as it is delicious.
5. Crowd-Pleasing : Whether you’re feeding kids, adults, or guests, everyone will love this comforting classic.

---

Ingredients You’ll Need

The secret to this dish lies in its simple yet bold ingredients. Here’s what you’ll need:

For the Pot Roast:

• 3–4 lb beef chuck roast
• 2 tablespoons olive oil or vegetable oil
• 1 medium onion (diced)
• 4 cloves garlic (minced)
• 4 cups beef broth (low-sodium preferred)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper (to taste)

For the Vegetables:

• 4 large carrots (peeled and cut into chunks)
• 4 medium potatoes (peeled and quartered)
• 2 celery stalks (chopped, optional)

Optional Add-Ins:

• 1 cup pearl onions
• 1 cup mushrooms (quartered)
• 1 tablespoon cornstarch + 2 tablespoons water (for thickening the broth)

---

Step-by-Step Instructions

Ready to whip up this comforting, one-pot wonder? Follow these easy steps:

Step 1: Sear the Beef

Pat the beef chuck roast dry with paper towels and season generously with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove the roast and set aside.

Step 2: Sauté the Aromatics

In the same pot, add the diced onion and sauté for 3–4 minutes, or until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 3: Deglaze the Pot

Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Stir in the Worcestershire sauce, tomato paste, thyme, rosemary, salt, and pepper. Return the seared roast to the pot, nestling it into the liquid.

Step 4: Slow-Cook the Roast

Cover the pot and transfer it to a preheated oven at 325°F (165°C) . Cook for 2.5–3 hours , or until the beef is fork-tender.

Step 5: Add the Vegetables

After 2 hours of cooking, add the carrots, potatoes, and any optional vegetables (like celery or mushrooms) around the roast. Cover and return the pot to the oven for an additional 45 minutes to 1 hour , or until the vegetables are tender.

Step 6: Thicken the Sauce (Optional)

If you prefer a thicker gravy, mix the cornstarch with water to create a slurry. Stir the slurry into the broth during the last 10 minutes of cooking. Alternatively, simmer the broth on the stovetop after removing the roast and vegetables.

Step 7: Serve and Enjoy

Remove the pot roast from the pot and let it rest for 10 minutes before slicing or shredding. Serve the beef alongside the tender vegetables, ladling the rich broth over the top. Garnish with fresh parsley if desired. Enjoy the comforting flavors!

---

Why This Recipe Works So Well

The magic of Pot Roast with Potatoes and Carrots lies in its balance of textures and flavors. The slow-cooked beef becomes incredibly tender, while the vegetables absorb the savory broth, creating a harmonious blend of flavors. The herbs and spices add depth, making this dish as wholesome as it is indulgent. Together, these elements create a meal that’s as comforting as it is satisfying.

Variations to Try